TP CÁC CHẤT DINH DƯỠNG

7/27/2019 TP CC CHT DINH DNG

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Thnh phn cc cht dinh dng chnh

Nc

Moisture

Protein

Protein

Lipid

Fat

Glucid

Carbohydrat

Cellulose

Fiber

Tro

Ash

Calci

Calcium

Phosphor

Phosphorous

St

Iron

A

Retinol

Beta-carten

Beta-

carotene

B1

Thiamine

B2

Riboflavin

PP

Niacin

C

Ascorbic

acid

Vit Nam English % Kcal

I. Ng cc v snphm ch bin

(Cereals and grain products) (Cereals and grain products)

1001 1 Go np ci Glutinous rice 1.0 346.0 14.0 8.6 1.5 74.9 0.6 0.8 32.0 98.0 1.2 0.1 0.1 2.4 0.0

1002 2 Go t gi Under milled, home-poundedrice

1.0 344.0 14.0 8.1 1.3 75.3 0.7 0.9 36.0 108.0 0.2 0.0 0.1 0.0 1.9 0.0

1003 3 Go t my Ordinary polished rice 1.0 344.0 14.0 7.9 1.0 76.2 0.4 0.8 30.0 104.0 1.3 0.0 0.1 0.0 1.6 0.0

1004 4 K Foxtail millet 2.0 331.0 14.0 7.0 3.0 69.0 3.4 3.6 22.0 290.0 2.7 60.0 0.4 0.1 1.6 0.0

1005 5 Ng ti Fresh maize (seeds) 45.0 196.0 52.0 4.1 2.3 39.6 1.2 0.8 20.0 187.0 1.5 170.0 0.2 0.1 1.6 0.0

1006 6 Ng vng ht kh Yellow maize (dried seeds) 2.0 354.0 14.0 8.6 4.7 69.4 2.0 1.3 30.0 190.0 2.3 200.0 0.3 0.1 2.0 0.0

1007 7 Bnh bao Dumbling 0.0 219.0 44.0 6.1 0.5 47.5 0.5 1.4 19.0 88.0 1.5 0.0 0.1 0.0 1.0 -

1008 8 Bnh a nem Rice paper for rollers 0.0 333.0 15.0 4.0 0.2 78.9 0.5 1.4 20.0 65.0 0.3 0.0 - - - 0.0

1009 9 Bnh c Rice pudding 0.0 52.0 86.8 0.9 0.3 11.3 0.1 0.6 50.0 19.0 0.4 - - - - 0.0

1010 10 Bnh m Bread (wheat while) 0.0 249.0 37.2 7.9 0.8 52.6 0.2 1.3 28.0 164.0 2.0 0.0 0.1 0.1 0.7 0.0

1011 11 Bnh ph Vietnammese style noodles 0.0 141.0 64.3 3.2 - 32.1 - 0.4 16.0 64.0 0.3 - - - - 0.0

1012 12 Bnh quy Fried wheat twisted 0.0 292.0 38.7 8.0 10.8 40.7 0.7 1.1 - - - - - - - 0.0

1013 13 Bng ng Corn flakes 0.0 372.0 3.0 8.6 1.6 80.8 3.4 2.6 3.0 47.0 0.6 - 0.0 0.0 0.6 0.0

1014 14 Bt go np Glutinous rice flour 0.0 362.0 10.0 8.2 1.6 78.8 0.6 0.8 12.0 148.0 0.8 0.0 0.1 0.0 1.7 0.0

1015 15 Bt go t Ordinary rice flour 0.0 359.0 10.0 6.6 0.4 82.2 0.4 0.4 24.0 135.0 1.9 0.0 0.1 0.1 2.1 0.0

Bng 1

Bng thnh phn cc cht dinh dng chnh trong thc phm (VDD-2000)

Thnh phn chnhProximate composition

Tn thc phmFood and description

Ms-Code

Nnglng

Energy

T

lth

ib

Refuseinas

urchased

Stht-ItemNo.

Thnh phn dinh dng trong 100 g thc phm n c - Composition of foods, 100 grams, edible portion

VitaminVitamins

mg

Mui khongMinerals

g mg mcg

1


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Nc

Moisture

Protein

Protein

Lipid

Fat

Glucid

Carbohydrat

Cellulose

Fiber

Tro

Ash

Calci

Calcium

Phosphor

Phosphorous

St

Iron

A

Retinol

Beta-carten

Beta-

carotene

B1

Thiamine

B2

Riboflavin

PP

Niacin

C

Ascorbic

acid


Thnh phn chnh

Proximate compositionTn thc phmFood and description

Ms-Code

Nnglng

Energy

T

lthib

Refuseina

s

urchased

Stht-ItemNo.


Vitamin

Vitamins

mg

Mui khong

Minerals

g mg mcg

1016 16 Bt m Wheat flour (while) 0.0 346.0 14.0 11.0 1.1 72.9 0.3 0.7 29.0 132.0 2.0 0.0 0.2 0.1 1.0 0.0

1017 17 Bt ng vng Yellow maize flour 0.0 361.0 12.0 8.3 4.0 73.0 1.5 1.2 15.0 170.0 2.1 - 0.2 - - 0.0

1018 18 Bn Rice noodles 0.0 110.0 72.0 1.7 - 25.7 0.5 0.1 12.0 32.0 0.2 0.0 0.0 0.0 1.3 0.0

1019 19 Cm Rice (unriped) 0.0 297.0 25.0 6.1 0.8 66.3 0.6 1.2 24.0 143.0 1.0 - - - - 0.0

1020 20 M si Noodles 0.0 349.0 13.0 11.0 0.9 74.2 0.3 0.6 34.0 97.0 1.5 - 0.1 0.0 1.1 0.0

1021 21 Ng np luc Glutinous maize from thecob. (boiled)

50.0 167.0 59.0 3.9 2.2 32.9 1.2 0.8 18.0 146.0 0.8 - - - - 0.0

2


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Nc

Moisture

Protein

Protein

Lipid

Fat

Glucid

Carbohydrat

Cellulose

Fiber

Tro

Ash

Calci

Calcium

Phosphor

Phosphorous

St

Iron

A

Retinol

Beta-carten

Beta-

carotene

B1

Thiamine

B2

Riboflavin

PP

Niacin

C

Ascorbic

acid


Thnh phn chnh


Ms-Code

Nnglng

Energy

T

lthi

b

Refuseina

s

urchased

Stht-ItemNo.


Vitamin

Vitamins

mg

Mui khong

Minerals

g mg mcg

II.Khoai c v snphm ch bin

(Starchy roots, tubers and their produ (Starchy roots, tubers and their products)

2001 22 C u Water caltrop or Water chesnu 50.0 115.0 69.2 3.6 0.5 24.0 1.0 1.7 9.0 49.0 0.7 5.0 0.2 0.1 1.9 5.0

2002 23 C ci Winged yam 15.0 126.0 65.5 3.1 - 28.5 1.8 1.1 20.0 32.0 2.9 - - - - 1.0

2003 24 C dong Bermuda tuber 4.0 119.0 66.5 1.4 - 28.4 2.4 1.3 42.0 21.0 - - - - -

2004 25 C sn Bitter Cassava 25.0 152.0 60.0 1.1 0.2 36.4 1.5 0.8 25.0 30.0 1.2 - 0.0 0.0 0.6 34.0

2005 26 C sn dy Radix puerariae 10.0 119.0 60.3 1.6 0.1 28.0 9.2 0.8 28.0 45.0 0.2 - - - - -

2006 27 C sng kh ( b v) Nymphaea stellata Wild,dried shelled

0.0 350.0 8.6 16.1 0.5 70.3 2.3 2.2 100.0 720.0 0.2 - - - - -

2007 28 C t Igname Yam, Chinese 6.0 92.0 75.0 1.5 - 21.5 1.2 0.8 28.0 30.0 0.2 - - - - 2.0

2008 29 Khoai lang Sweet potato pale 17.0 119.0 68.0 0.8 0.2 28.5 1.3 1.2 34.0 49.4 1.0 150.0 0.1 0.1 0.6 23.0

2009 30 Khoai lang ngh Yellow sweet potato 13.0 116.0 69.9 1.2 0.3 27.1 0.8 0.7 36.0 56.0 0.9 1,470.0 0.1 0.1 0.6 30.0

2010 31 Khoai mn Chinese Yam, spiny yam 14.0 109.0 70.8 1.5 0.2 25.2 1.2 1.1 44.0 44.0 0.8 - 0.1 0.0 0.1 4.0

2011 32 Khoai nc Water taro 14.0 98.0 72.5 1.0 0.1 23.3 2.0 1.1 52.0 35.0 0.2 - - - - 3.0

2012 33 Khoai ring Edible canna 19.0 104.0 70.0 0.8 - 25.1 2.5 1.6 64.0 107.0 1.7 - - - - -

2013 34 Khoai s Taro tuber 18.0 114.0 69.0 1.8 0.1 26.5 1.2 1.4 64.0 75.0 1.5 10.0 0.1 0.0 0.1 4.0

2014 35 Khoai ty Potato, white 32.0 92.0 75.0 2.0 - 21.0 1.0 1.0 10.0 50.0 1.2 29.0 0.1 0.1 0.9 10.0

2015 36 Min dong Vermicelli from Bermudatuber

0.0 332.0 14.5 0.6 0.1 82.2 1.5 1.1 40.0 120.0 1.0 - - - - -

2016 37 Bt dong lc Bermuda flour (extract) 0.0 341.0 14.0 0.6 - 84.7 0.5 0.2 37.0 18.0 1.7 - - - - -

2017 38 Bt khoai lang Sweet potato flour 0.0 334.0 14.0 2.2 0.5 80.2 1.6 1.5 50.0 95.0 2.0 0.0 0.2 0.1 1.5 -

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Nc

Moisture

Protein

Protein

Lipid

Fat

Glucid

Carbohydrat

Cellulose

Fiber

Tro

Ash

Calci

Calcium

Phosphor

Phosphorous

St

Iron

A

Retinol

Beta-carten

Beta-

carotene

B1

Thiamine

B2

Riboflavin

PP

Niacin

C

Ascorbic

acid


Thnh phn chnh


Ms-Code

Nnglng

Energy

T

lthi

b

Refuseina

s

urchased

Stht-ItemNo.


Vitamin

Vitamins

mg

Mui khong

Minerals

g mg mcg

2018 39 Bt khoai ring Canna edulis Ker. Flour(extracted)

0.0 337.0 14.0 0.2 - 84.1 1.5 0.2 16.0 17.0 - 0.0 - - - -

2019 40 Bt khoai ty (lc) Potato flour 0.0 343.0 13.6 1.0 - 84.7 0.4 0.3 30.0 125.0 3.0 - 0.0 - 0.4 -

2020 41 Bt sn Cassava flour 0.0 333.0 14.0 2.4 0.5 79.6 2.2 1.3 84.0 37.0 - 0.0 0.0 0.1 -

2021 42 Bt sn dy Radix puerariae flour 0.0 340.0 14.0 0.7 - 84.3 0.8 0.2 18.0 20.0 1.5 0.0 - - - -

2022 43 Khoai lang kh Dried sweet potato pale 5.0 333.0 11.0 2.2 0.5 80.0 3.6 2.7 - - - - 0.1 0.1 - -

2023 44 Khoai ty kh Died potato 0.0 330.0 11.0 6.6 0.3 75.1 3.4 3.6 37.0 180.0 4.3 - - - - -

2024 45 Khoai ty lt chin Fried potato crisp 0.0 525.0 3.0 2.2 35.4 49.3 6.3 3.8 37.0 130.0 2.1 - 0.2 0.0 4.6 1.0

2025 46 Sn kh Dried bitter cassava 5.0 340.0 11.0 3.0 0.7 80.3 3.0 2.0 96.0 81.0 7.9 0.0 0.1 0.1 0.8 -

2026 47 Trn chu sn Tapioca, pearls E.P 0.0 341.0 14.0 1.0 - 84.3 0.6 0.1 30.0 50.0 2.0 0.0 0.0 - - -

4


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Nc

Moisture

Protein

Protein

Lipid

Fat

Glucid

Carbohydrat

Cellulose

Fiber

Tro

Ash

Calci

Calcium

Phosphor

Phosphorous

St

Iron

A

Retinol

Beta-carten

Beta-

carotene

B1

Thiamine

B2

Riboflavin

PP

Niacin

C

Ascorbic

acid


Thnh phn chnh


Ms-Code

Nnglng

Energy

T

lthi

b

Refuseina

s

urchased

Stht-ItemNo.


Vitamin

Vitamins

mg

Mui khong

Minerals

g mg mcg

III.

Ht, qu gi uprotein, lipid vsn phm ch

bin

(Pulses, nuts, seeds and their products) (Pulses, nuts, seeds and their products)

3001 48 Ci da gi Coconut mature kernel 20.0 368.0 47.6 4.8 36.0 6.2 4.2 1.2 30.0 154.0 2.0 0.0 0.1 0.0 0.2 2.0

3002 49 Ci da non Coconut immature kernel,raw

0.0 40.0 87.8 3.5 1.7 2.6 3.5 0.9 4.0 53.0 1.0 0.0 0.0 0.0 0.8 6.0

3003 50 u c ve (ht) French bean 10.0 321.0 14.0 21.8 1.6 54.9 3.5 4.2 96.0 360.0 - - - - - -

3004 51 u en (ht) Black bean dried 2.0 325.0 14.0 24.2 1.7 53.3 4.0 2.8 56.0 354.0 6.1 30.0 0.5 0.2 1.8 3.0

3005 52 u a (ht) Cow pea whole seeds driedvarieties

10.0 320.0 14.0 23.7 2.0 51.9 4.3 4.1 110.0 382.0 6.5 10.0 0.6 0.2 2.3 1.0

3006 53 u H lan (ht) Peas garden and field (Wholeseed, dried)

0.0 342.0 13.6 22.2 1.4 60.1 6.0 2.7 57.0 303.0 4.4 70.0 0.8 0.2 3.1 0.0

3007 54 u tng (u nnh) Soybean 2.0 400.0 14.0 34.0 18.4 24.6 4.5 4.5 165.0 690.0 11.0 30.0 0.5 0.3 2.3 4.0

3008 55 u trng ht (uTy)

Kidney bean whole seedsdried

2.0 327.0 14.0 23.2 2.1 53.8 3.6 3.3 160.0 514.0 6.8 10.0 0.5 0.2 2.1 3.0

3009 56 u trng cuc Egg bird bean 2.0 321.0 14.0 25.8 2.0 50.0 4.8 3.4 - - - - - - - -

3010 57 u xanh (u tt) Mungo bean 2.0 328.0 14.0 23.4 2.4 53.1 4.7 2.4 64.0 377.0 4.8 30.0 0.7 0.2 2.4 4.0

3011 58 Ht d to Chestnut, Chinese whole 30.0 638.0 9.0 18.0 59.0 8.7 3.5 1.8 61.0 510.0 2.3 10.0 0.5 0.1 1.2 3.0

3012 59 Ht en Black seed 50.0 472.0 12.0 17.3 29.0 35.5 3.5 2.7 84.0 255.0 - - - - - -

3013 60 Ht iu Cashew, common 0.0 605.0 3.4 18.4 46.3 28.7 0.6 2.6 28.0 462.0 3.6 5.0 0.3 0.3 2.4 1.0

3014 61 Ht mt Jackfruit seed 14.8 166.0 58.2 0.7 1.1 38.3 - 1.7 46.0 34.4 3.4 - - - - -

3015 62 Lc ht Dried peanut 2.0 573.0 7.5 27.5 44.5 15.5 2.5 2.5 68.0 420.0 2.2 10.0 0.4 0.1 16.0 -

3016 63 Qu c ti Fresh palm fruit 40.0 178.0 67.1 2.3 13.4 12.1 3.5 1.6 38.0 34.0 0.2 - - - - -

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Nc

Moisture

Protein

Protein

Lipid

Fat

Glucid

Carbohydrat

Cellulose

Fiber

Tro

Ash

Calci

Calcium

Phosphor

Phosphorous

St

Iron

A

Retinol

Beta-carten

Beta-

carotene

B1

Thiamine

B2

Riboflavin

PP

Niacin

C

Ascorbic

acid


Thnh phn chnh


Ms-Code

Nnglng

Energy

T

lthi

b

Refuseina

s

urchased

Stht-ItemNo.


Vitamin

Vitamins

mg

Mui khong

Minerals

g mg mcg

3017 64 Qu i h i ti Hodgsonia fruit 90.0 427.0 35.0 20.0 38.0 1.2 3.4 2.4 66.0 440.0 3.1 - - - - -

3018 65 Vng (en, trng) Sesame (whole, dried blackor white)

5.0 568.0 7.6 20.1 46.4 17.6 3.5 4.8 1,200.0 379.0 10.0 15.0 0.3 0.2 4.5 -

3019 66 Bt u nnh Soybeans flour fatted 0.0 321.0 14.0 49.0 1.0 29.0 2.5 4.5 247.0 602.0 7.6 35.0 0.7 0.3 2.0 -

3020 67 Bt u tng rang Roasted soybeans flour 0.0 418.0 10.0 41.0 18.0 22.9 2.5 5.6 189.0 540.0 7.5 - 0.4 0.2 2.0 -3021 68 Bt u xanh Mungo bean flour 0.0 347.0 10.0 24.6 2.5 56.5 3.9 2.5 50.0 100.0 1.0 - - - - -

3022 69 Bt lc Peanut flour 0.0 575.0 8.0 27.5 45.0 15.0 2.1 2.4 80.0 380.0 3.0 - 0.4 0.1 15.3 -

3023 70 u ph Soybean curt, tofu 0.0 95.0 82.0 10.9 5.4 0.7 0.4 0.6 24.0 85.0 2.2 - 0.0 0.0 0.4 -

3024 71 u ph chc Soya cheese 0.0 414.0 18.5 50.2 20.8 6.5 0.3 3.7 325.0 225.0 10.8 - - - - -

3025 72 u ph nng Curd tofu fried 0.0 114.0 78.2 13.4 6.4 0.8 0.5 0.7 370.0 167.0 4.7 - 0.0 0.1 0.1 -

3026 73 Ht b rang Fried pumpkin seeds 19.0 519.0 3.6 35.1 31.8 23.0 2.3 4.2 235.0 900.0 2.2 235.0 0.2 0.2 3.0 -

3027 74 Ht da hu rang Fried water melon seeds 22.0 551.0 4.8 31.8 3 9.1 1 8.0 1.8 4.5 237.0 751.0 3.0 90.0 0.0 0.1 2.7 -

3028 75 Ht iu kh, chin du Cashew, common (Nut, driedroasted with oil)

0.0 583.0 12.7 18.3 49.3 16.4 0.7 2.6 32.0 411.0 3.9 5.0 0.4 0.3 1.4 -

3029 76 Sa bt u nnh Soyamilk powder 0.0 405.0 3.5 31.1 9.7 48.2 2.2 5.3 224.0 320.0 7.5 - 0.4 0.2 2.0 -

3030 77 Sa u nnh Soyamilk (100 g soybean/l) 0.0 28.0 94.4 3.1 1.6 0.4 0.1 0.4 18.0 36.0 1.2 - 0.1 0.0 0.3 -

3031 78 T o ph Tofu in light syrup (Tofu160g,sirup 65ml)

0.0 37.0 90.0 2.3 0.2 6.4 0.2 0.9 92.0 150.0 0.3 - - - - -

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Nc

Moisture

Protein

Protein

Lipid

Fat

Glucid

Carbohydrat

Cellulose

Fiber

Tro

Ash

Calci

Calcium

Phosphor

Phosphorous

St

Iron

A

Retinol

Beta-carten

Beta-

carotene

B1

Thiamine

B2

Riboflavin

PP

Niacin

C

Ascorbic

acid


Thnh phn chnh


Ms-Code

Nnglng

Energy

T

lthi

b

Refuseina

s

urchased

Stht-ItemNo.


Vitamin

Vitamins

mg

Mui khong

Minerals

g mg mcg

IV.Rau, qu, cdng lm rau

(Vegetables and their products) (Vegetables and their products)

A/ Rau, qu,c, raukh

4001 79 Bu Calabash, Bottle gourd 16.0 14.0 95.1 0.6 - 2.9 1.0 0.4 21.0 25.0 0.2 10.0 0.0 0.0 0.4 12.0

4002 80 B ao (b xanh) Ashgourd Waxgoured,Winter melon

27.0 12.0 95.5 0.6 - 2.4 1.0 0.5 26.0 23.0 0.3 5.0 0.0 0.0 0.3 16.0

4003 81 B ng Pumpkin squash 14.0 24.0 92.0 0.3 - 5.6 0.7 0.8 24.0 16.0 0.5 960.0 0.1 0.0 0.4 8.0

4004 82 C bt Egg plant big, Brinjaaubergine

5.0 22.0 92.5 1.2 - 4.2 1.5 0.6 12.0 16.0 0.7 40.0 0.0 0.0 0.5 3.0

4005 83 C chua Tomato 5.0 19.0 94.0 0.6 - 4.2 0.8 0.4 12.0 26.0 1.4 1,115.0 0.1 0.0 0.5 40.0

4006 84 C pho Egg plant - small 10.0 20.0 92.5 1.5 - 3.6 1.6 0.8 12.0 16.0 0.7 20.0 0.0 0.0 0.5 3.0

4007 85 C rt (c , vng) Carrots 15.0 38.0 88.5 1.5 - 8.0 1.2 0.8 43.0 39.0 0.8 5,040.0 0.1 0.1 0.4 8.0

4008 86 C rt kh Dried carrot 0.0 292.0 14.0 9.2 1.5 60.4 9.6 5.3 323.0 292.0 5.9 810.0 - - - -

4009 87 C tm Aubergine 5.0 22.0 92.5 1.0 - 4.5 1.5 0.5 15.0 34.0 0.4 10.0 0.0 0.1 0.6 15.0

4010 88 Ci bp Cabbage, common 10.0 29.0 90.0 1.8 - 5.4 1.6 1.2 48.0 31.0 1.1 280.0 0.1 0.1 0.4 30.0

4011 89 Ci bp Cabbage, red 22.0 45.0 84.0 1.9 0.2 9.0 4.0 0.9 83.0 42.0 0.5 35.0 0.1 0.1 0.8 60.0

4012 90 Ci bp kh Dried cabbage 0.0 245.0 16.0 18.0 1.6 39.7 14.0 10.7 300.0 106.0 7.5 - 0.2 0.5 0.5 2.0

4013 91 Ci cc Chrysanthemum. crown-daisy

25.0 14.0 93.8 1.6 - 1.9 2.0 0.7 63.0 38.0 0.8 1,115.0 0.0 0.0 0.2 27.0

4014 92 Ci soong Cress, sp. 30.0 14.0 93.7 2.1 - 1.4 2.0 0.8 69.0 28.0 1.6 1,820.0 0.1 0.3 1.0 25.0

4015 93 Ci tha (ci trng) Chinese cabbage, unspecified 25.0 16.0 93.2 1.4 - 2.6 1.8 1.0 50.0 30.0 0.7 2,365.0 0.1 0.1 0.4 26.0

7


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Nc

Moisture

Protein

Protein

Lipid

Fat

Glucid

Carbohydrat

Cellulose

Fiber

Tro

Ash

Calci

Calcium

Phosphor

Phosphorous

St

Iron

A

Retinol

Beta-carten

Beta-

carotene

B1

Thiamine

B2

Riboflavin

PP

Niacin

C

Ascorbic

acid


Thnh phn chnh


Ms-Code

Nnglng

Energy

T

lthi

b

Refuseinas

urchased

Stht-ItemNo.


Vitamin

Vitamins

mg

Mui khong

Minerals

g mg mcg

4016 94 Ci xanh Mustard greens, India (leavesand stems)

24.0 15.0 93.8 1.7 - 2.1 1.8 0.6 89.0 13.5 1.9 1,855.0 0.1 0.1 0.8 51.0

4017 9 5 Cn ta Water drop-wort; Celerywater

20.0 10.0 95.3 1.0 - 1.5 1.5 0.7 310.0 64.0 3.0 2,045.0 0.0 0.0 0.3 6.0

4018 96 Cn ty Celery, Chinese 16.0 47.0 85.0 3.7 - 8.1 1.5 1.7 325.0 128.0 8.0 5,000.0 0.1 0.1 0.4 150.0

4019 97 Chui xanh Banana common varieties(unripe)

32.0 72.0 80.2 1.2 - 16.8 1.0 0.8 26.0 27.0 0.4 5.0 0.1 0.0 0.6 31.0

4020 98 C ci Red radish, raw 20.0 48.0 86.0 1.3 - 10.8 0.9 1.0 28.0 43.0 1.4 16.0 0.0 0.1 0.4 20.0

4021 99 C ci trng White radish, raw 15.0 21.0 92.1 1.5 - 3.7 1.5 1.2 40.0 41.0 1.1 15.0 0.1 0.1 0.5 30.0

4022 100 C ci trng kh Dried white radish 0.0 220.0 16.0 17.6 1.5 33.9 17.7 13.3 - - - - - - - 4.0

4023 101 C u Yambean, Indian potato 15.0 28.0 92.0 1.0 - 6.0 0.7 0.3 8.0 16.0 - - - - 6.0

4024 102 C ning Water bamboo, Indian rice 13.0 30.0 90.2 2.0 - 5.4 1.8 0.6 24.0 92.0 1.4 - - - - 2.0

4025 103 Dc c ci (non) Horse radish; dish - tree,drumstick leave

4.0 14.0 93.6 1.9 - 1.6 1.8 1.1 220.0 57.0 0.4 1,090.0 0.1 0.1 0.7 72.0

4026 104 Dc mng Colocasia indica 20.0 5.0 96.0 0.4 - 0.8 2.0 0.8 - - - - - - - -

4027 105 Da chut Cucumber 5.0 15.0 95.0 0.8 - 3.0 0.7 0.5 23.0 27.0 1.0 90.0 0.0 0.0 0.1 5.0

4028 106 Da gang Cassaba melon, Muskmelon 5.0 11.0 96.2 0.8 - 2.0 0.7 0.3 25.0 37.0 0.4 130.0 0.0 0.0 0.3 4.0

4029 107 u c ve Beans, kidney, in pod,French bean; Navy been

10.0 73.0 80.0 5.0 - 13.3 1.0 0.7 26.0 122.0 0.7 180.0 0.3 0.2 2.6 25.0

4030 108 u a Cow-peas, yard long, Chinesebean

10.0 57.0 83.0 6.0 - 8.3 2.0 0.7 47.0 16.0 1.6 250.0 0.3 0.2 1.8 22.0

4031 109 u H Lan Green peas; field pea; Peasgarden

10.0 70.0 81.0 6.5 - 11.0 1.0 0.5 57.0 43.0 0.8 550.0 0.4 0.2 2.2 27.0

4032 110 u rng (qu non) Winged bean goabean,Indies, asparagus pea

5.0 34.0 89.5 1.9 0.1 6.3 1.6 0.6 63.0 60.0 1.3 270.0 0.1 0.1 0.5 22.0

4033 111 u xanh Papaya, unripe, raw 25.0 22.0 92.1 0.8 - 4.6 2.0 0.5 63.0 50.0 0.9 15.0 0.0 0.0 0.3 40.0

8


9/37


Nc

Moisture

Protein

Protein

Lipid

Fat

Glucid

Carbohydrat

Cellulose

Fiber

Tro

Ash

Calci

Calcium

Phosphor

Phosphorous

St

Iron

A

Retinol

Beta-carten

Beta-

carotene

B1

Thiamine

B2

Riboflavin

PP

Niacin

C

Ascorbic

acid


Thnh phn chnh


Ms-Code

Nnglng

Energy

T

lthi

b

Refuseinas

urchased

Stht-ItemNo.


Vitamin

Vitamins

mg

Mui khong

Minerals

g mg mcg

4034 112 Gc Momordica 80.0 122.0 77.0 2.1 7.9 10.5 1.8 0.7 56.0 6.4 1.2 52,520.0 - - - 11.0

4035 113 Gi u tng Sprout of soybeans 0.0 79.0 80.8 7.7 1.8 8.0 0.7 1.0 52.0 58.0 1.1 25.0 0.2 0.2 0.8 10.0

4036 114 Gi u xanh Mungobean sprouts, Greengram, Tiensin green bean

5.0 43.0 86.5 5.5 - 5.3 2.0 0.7 38.0 91.0 1.4 12.0 0.2 0.1 0.8 10.0

4037 115 Hnh c ti Onion, Welsh 24.0 24.0 92.5 1.3 - 4.8 0.7 0.7 32.0 49.0 1.1 15.0 0.0 0.0 0.2 10.0

4038 116 Hnh l (hnh hoa) Onion, Welsh 20.0 22.0 92.5 1.3 - 4.3 0.9 1.0 80.0 41.0 1.0 1,370.0 0.0 0.1 1.0 60.0

4039 117 Hnh ty Onion, common, garden 17.0 40.0 88.0 1.8 - 8.3 1.1 0.8 38.0 58.0 0.8 0.0 0.0 0.0 0.2 10.0

4040 118 Ht sen ti Lotus seed, raw 39.0 158.0 57.9 9.5 - 30.0 0.8 1.8 76.0 164.0 1.4 10.0 0.2 0.1 1.7 17.0

4041 119 Ht sen kh Dried lotus seed 0.0 334.0 14.0 20.0 2.4 58.0 2.2 3.4 89.0 285.0 6.4 30.0 0.6 0.2 1.6 -

4042 120 H l Onion, fragrant, Chinese leek 13.0 16.0 94.5 2.2 - 1.8 0.9 0.6 56.0 45.0 1.3 1,745.0 0.0 0.1 0.9 19.0

4043 121 Hoa chui Banana, buds and flowers 29.0 20.0 92.0 1.5 - 3.5 2.0 1.0 44.0 32.0 0.9 170.0 1.0 0.0 0.4 5.0

4044 122 Hoa l Daylily, lemon flowers, rawPergularia

3.0 23.0 90.5 2.9 - 2.8 3.0 0.8 52.0 53.0 1.2 585.0 0.2 0.1 1.1 48.0

4045 123 Kh Carambola; Star fruit 13.0 15.0 93.5 0.6 - 3.1 2.6 0.2 10.0 8.0 0.9 160.0 0.1 0.0 0.4 30.0

4046 124 L lt 0.0 39.0 86.5 4.3 - 5.4 2.5 1.3 260.0 980.0 4.1 4,050.0 0.0 0.0 0.0 34.0

4047 125 L me Tamarind, leaves 0.0 46.0 86.0 7.5 - 4.0 - 2.5 319.0 - - - - - - -

4048 126 L m lng Wild plant 0.0 27.0 86.1 3.9 - 2.9 5.1 2.0 211.0 2.8 - 330.0 - - - 75.0

4049 127 L sn ti Cassava (leaves) 0.0 78.0 74.8 7.0 - 12.6 4.3 1.3 200.0 27.0 1.9 8,280.0 0.3 0.7 2.4 295.0

4050 128 Mng chua Bamboo shoot unspecified 24.0 11.0 92.8 1.4 - 1.4 4.1 0.3 18.0 29.0 0.9 15.0 0.1 0.1 0.6 9.0

4051 129 Mng kh Dried bamboo shoots 0.0 157.0 23.0 13.0 2.1 21.5 36.0 4.4 100.0 200.0 5.0 20.0 0.1 0.1 1.3 1.0

9


10/37


Nc

Moisture

Protein

Protein

Lipid

Fat

Glucid

Carbohydrat

Cellulose

Fiber

Tro

Ash

Calci

Calcium

Phosphor

Phosphorous

St

Iron

A

Retinol

Beta-carten

Beta-

carotene

B1

Thiamine

B2

Riboflavin

PP

Niacin

C

Ascorbic

acid




Ms-Code

Nnglng

Energy

T

lthi

b

Refuseinas

urchased

Stht-Item

No.


VitaminVitamins

mg

Mui khongMinerals

g mg mcg

4052 130 Mng ty Asparagus, white 50.0 14.0 93.7 2.2 - 1.2 2.3 0.6 21.0 6.2 0.9 30.0 0.2 0.0 3.0 10.0

4053 131 Mng tre Bamboo shoots, springvariety

50.0 14.0 92.0 1.7 - 1.7 4.1 0.5 22.0 58.0 1.0 40.0 0.1 0.1 0.6 1.0

4054 132 Mp Gourd, sponge gourd 12.0 16.0 95.1 0.9 - 3.0 0.5 0.5 28.0 45.0 0.8 160.0 0.0 0.1 0.5 8.0

4055 133 Mp ng Balsam-pear, Balsam-apple,Bitter melon, Bitter gourd

20.0 16.0 94.4 0.9 - 3.0 1.1 0.6 18.0 29.0 0.6 40.0 0.1 0.0 0.3 22.0

4056 134 Mp Nht bn 10.0 10.0 95.4 0.8 0.0 1.8 1.4 0.6 29.8 22.3 0.3 - - - - -

4057 135 Ngi cu 31.0 25.0 89.7 3.8 0.0 2.4 2.0 2.1 136.3 45.4 3.1 - - - - -

4058 136 Ng bao t Corn, small varietyimmature, baby corn

0.0 40.0 89.2 2.2 0.2 7.4 0.4 0.6 5.0 52.0 0.9 - 0.1 0.2 0.7 34.0

4059 137 Ng sen Lotus, stem underground 11.0 60.0 82.9 1.0 - 14.0 1.2 0.9 19.0 51.0 0.5 10.0 0.1 0.0 0.4 25.0

4060 138 N mp Sponge gourd, rag (youngflower)

18.0 30.0 90.0 4.9 - 2.5 1.5 1.1 140.0 80.0 1.2 - - - - -

4061 139 t vng to Chili pepper, Peppers red 10.0 28.0 91.0 1.3 - 5.7 1.4 0.6 86.0 120.0 3.6 5,790.0 0.4 0.5 2.5 250.0

4062 140 t xanh to Peppers, green 10.0 24.0 92.0 1.3 - 4.7 1.5 0.5 6.0 25.0 0.8 85.0 0.0 0.1 0.9 103.0

4063 141 Qu dc 36.2 19.0 95.0 0.8 0.0 3.9 - 0.3 20.7 4.5 - - - - - -

4064 142 Qu me chua Tamarind fruit, pulp raw 15.0 27.0 90.3 1.9 - 4.8 2.0 1.0 130.0 46.0 0.4 10.0 0.2 0.1 0.4 12.0

4065 143 Rau b Pumpkin leaves 30.0 18.0 93.2 2.7 - 1.7 1.7 0.7 100.0 25.8 2.1 1,940.0 0.1 0.1 0.9 11.0

4066 144 Rau cu kh Dried seaweed 0.0 198.0 20.0 11.2 1.1 35.8 20.8 11.1 378.0 124.1 8.8 - - - - -

4067 145 Rau cu ti Seaweed fresh 4.0 25.0 86.2 1.9 0.1 4.1 5.0 2.7 85.0 34.0 0.9 1,260.0 - 0.0 0.5 -

4068 146 Rau dip Lettuce garden 10.0 13.0 95.7 1.2 - 2.0 0.5 0.6 38.0 37.0 1.1 1,250.0 0.3 0.1 0.2 30.0

4069 147 Rau ay Jute potherb 20.0 24.0 91.4 2.8 - 3.2 1.5 1.1 182.0 57.3 7.7 4,560.0 0.1 0.3 1.1 77.0

10


11/37


Nc

Moisture

Protein

Protein

Lipid

Fat

Glucid

Carbohydrat

Cellulose

Fiber

Tro

Ash

Calci

Calcium

Phosphor

Phosphorous

St

Iron

A

Retinol

Beta-carten

Beta-

carotene

B1

Thiamine

B2

Riboflavin

PP

Niacin

C

Ascorbic

acid




Ms-Code

Nnglng

Energy

T

lthi

b

Refuseinas

urchased

Stht-Item

No.


VitaminVitamins

mg

Mui khongMinerals

g mg mcg

4070 148 Rau gip c, dip c Wild plant 0.0 22.0 91.5 2.9 - 2.7 1.8 1.1 - - - 620.0 - - - 68.0

4071 149 Rau gin cm Amaranth, spineless 0.0 19.0 92.0 3.4 - 1.4 1.6 1.6 341.0 76.0 4.1 5,300.0 0.4 1.3 1.3 63.0

4072 150 Rau gin Amaranth, sp. ,Red 38.0 41.0 86.2 3.3 0.3 6.2 1.6 2.4 288.0 123.0 5.4 4,080.0 0.1 1.2 1.4 89.0

4073 151 Rau gin trng Amaranth, sp., White 14.0 42.0 86.7 3.2 0.4 6.3 1.5 1.9 288.0 80.0 6.1 2,855.0 0.1 0.3 0.3 27.0

4074 152 Rau hng Basil sweet leaves raw 20.0 17.0 91.4 2.2 - 2.1 3.5 0.8 202.0 82.5 4.8 5,550.0 0.1 0.4 0.8 27.0

4075 153 Rau khoai lang Sweet potato leaves 5.0 22.0 91.9 2.6 - 2.8 1.4 1.3 48.0 54.0 2.7 1,830.0 0.1 0.3 0.9 11.0

4076 154 Rau kinh gii Sweet marjoram 16.0 22.0 90.3 2.7 - 2.8 3.6 0.6 246.0 15.0 1.0 4,360.0 - - - 110.0

4077 155 Rau m rng Wild plant 0.0 25.0 91.1 3.1 - 3.1 1.5 1.2 172.0 24.0 0.2 260.0 - - - 20.0

4078 156 Rau m, m m Wort, India penny 0.0 20.0 88.2 3.2 - 1.8 4.5 2.3 229.0 2.4 3.1 1,300.0 0.2 0.1 1.2 37.0

4079 157 Rau mng ti Malabar nightshade,Vinespinach, Ceylon spinach

17.0 14.0 93.2 2.0 - 1.4 2.5 0.9 176.0 33.7 1.6 1,920.0 0.1 0.2 0.6 72.0

4080 158 Rau mi Coriander 15.0 13.0 93.3 2.6 - 0.7 1.8 1.6 133.0 80.0 4.5 450.0 0.1 0.2 1.3 140.0

4081 159 Rau mi tu Parsley, curley 20.0 21.0 92.0 2.1 - 3.2 1.6 1.1 20.0 30.0 2.9 3,980.0 0.1 0.3 1.4 177.0

4082 160 Rau mung Swamp cabbage, water

spinach, water convol

15.0 23.0 92.0 3.2 - 2.5 1.0 1.3 100.0 37.0 1.4 2,280.0 0.1 0.1 0.7 23.0

4083 161 Rau mung kh Water spinach, dried 0.0 243.0 14.0 34.2 1.8 23.0 12.0 15.0 880.0 300.0 15.2 12,996.0 - - - 10.0

4084 162 Rau ng Limnophila aromatic 29.0 15.0 93.3 1.5 - 2.3 2.1 0.8 84.0 18.0 2.2 2,325.0 0.1 0.2 1.3 78.0

4085 163 Rau ngt Sauropus, sp. leaves 23.0 35.0 86.4 5.3 - 3.4 2.5 2.4 169.0 64.5 2.7 6,650.0 0.1 0.4 2.2 185.0

4086 164 Rau ngt kh Sauropus, dried 0.0 239.0 14.0 32.2 2.6 21.8 15.0 14.4 - - - 1,560.0 - - - -

4087 165 Rau rm Polygonum odoratum 25.0 30.0 86.7 4.7 - 2.8 3.8 2.0 316.0 55.0 2.2 - - - - 57.0

11


12/37


Nc

Moisture

Protein

Protein

Lipid

Fat

Glucid

Carbohydrat

Cellulose

Fiber

Tro

Ash

Calci

Calcium

Phosphor

Phosphorous

St

Iron

A

Retinol

Beta-carten

Beta-

carotene

B1

Thiamine

B2

Riboflavin

PP

Niacin

C

Ascorbic

acid




Ms-Code

Nnglng

Energy

T

lthi

b

Refuseinas

urchased

Stht-Item

No.


VitaminVitamins

mg

Mui khongMinerals

g mg mcg

4088 166 Rau rt Water mimosa 55.0 28.0 90.4 5.1 - 1.8 1.9 0.8 180.0 59.0 - - - - - -

4089 167 Rau s lch Lettuce, garden asparagus 10.0 15.0 95.0 1.5 - 2.2 0.5 0.8 77.0 34.0 0.9 1,050.0 0.1 0.1 0.7 15.0

4090 168 Rau sam Purslane, common 0.0 18.0 93.6 1.4 - 3.0 0.7 1.3 85.0 56.0 1.5 160.0 0.0 0.1 0.7 26.0

4091 169 Rau sng Perfume pagoda wild plant 40.0 48.0 82.4 6.5 - 5.5 3.4 2.2 110.0 80.0 - - - - - 114.0

4092 170 Rau tu bay Wild plant 0.0 18.0 93.1 2.5 - 1.9 1.6 0.9 81.0 25.0 - 1,700.0 - - - 10.0

4093 171 Rau thm Mint leaves 25.0 18.0 91.7 2.0 - 2.4 3.0 0.9 170.0 49.0 3.8 3,560.0 0.1 0.2 1.0 41.0

4094 172 Su xanh Sanpidus 35.0 19.0 94.7 1.8 - 3.0 - 0.5 134.5 5.7 - - - - - -

4095 173 Su ho Kohlrabi 22.0 36.0 88.0 2.8 - 6.3 1.7 1.2 46.0 50.0 0.6 75.0 0.1 0.1 0.2 40.0

4096 174 Su ho kh Dried kohlrabi 0.0 261.0 15.0 20.0 1.4 42.1 12.5 9.0 - - - - - - - 3.0

4097 175 Su su Chayote, fruit raw 20.0 18.0 94.0 0.8 - 3.7 1.0 0.5 17.0 14.0 0.4 15.0 0.0 0.0 0.4 4.0

4098 176 Sp l Cauliflower 40.0 30.0 90.9 2.5 - 4.9 0.9 0.8 26.0 51.0 1.4 40.0 0.1 0.1 0.6 70.0

4099 177 Tha l Dill 25.0 22.0 88.4 2.6 - 2.9 5.0 1.1 200.0 12.2 1.2 2,850.0 0.1 0.1 0.7 63.0

4100 178 Ta t Balm-mint, garden- balm 20.0 25.0 89.1 2.9 - 3.4 3.6 1.0 190.0 18.3 3.2 5,520.0 - - - 13.0

4101 179 Ti ta Garlic bulbs 20.0 118.0 67.7 6.0 - 23.5 1.5 1.3 24.0 181.0 1.5 - 0.2 0.0 0.9 10.0

4102 180 Ti ty (c l) Chinese Leek, Onion fragrant 20.0 29.0 90.0 1.4 - 5.9 1.5 1.2 80.0 58.0 2.0 10.0 0.1 0.0 0.5 20.0

4103 181 Trm en chn Variety of canarium 50.0 114.0 77.0 2.5 10.0 3.6 4.9 2.0 140.0 30.0 - - - - - 14.0

4104 182 Trm (xanh, trng) Chinese olive 34.0 37.0 86.7 1.2 1.6 4.4 4.9 1.2 136.0 9.0 - 330.0 0.0 0.1 0.4 20.04105 183 Xng sng Edible herbaceous plant 10.0 15.0 91.7 2.2 - 1.5 3.2 1.4 112.0 17.0 4.0 - - - - 4.0

B/ Da mui

12


13/37


Nc

Moisture

Protein

Protein

Lipid

Fat

Glucid

Carbohydrat

Cellulose

Fiber

Tro

Ash

Calci

Calcium

Phosphor

Phosphorous

St

Iron

A

Retinol

Beta-carten

Beta-

carotene

B1

Thiamine

B2

Riboflavin

PP

Niacin

C

Ascorbic

acid




Ms-Code

Nngln

g

Energy

T

lthi

b

Refuseinas

urchase

d

Stht-Item

No.


VitaminVitamins

mg

Mui khongMinerals

g mg mcg

4106 184 C chua mui Tomato salted 5.0 6.0 94.0 0.6 - 1.0 0.8 3.6 - - - - - - - -

4107 185 C mui nn Eggplant, garden, brinjan;aubergine salte

5.0 13.0 81.0 1.3 - 2.0 1.7 14.0 15.0 18.0 0.8 40.0 0.1 0.1 0.7 -

4108 186 C mui si Eggplant, garden, brinjan;aubergine salte

5.0 16.0 84.3 1.5 - 2.5 1.7 10.0 - - -

4109 187 Da ci bp Cabbage Chinese salted 5.0 18.0 90.9 1.2 - 3.3 1.6 3.0 51.0 34.0 0.3 20.0 0.0 0.1 0.3 20.0

4110 188 Da ci b Mustard green, salted 5.0 17.0 90.1 1.8 - 2.4 2.1 3.6 100.0 21.0 3.0 745.0 0.0 0.1 0.5 3.0

4111 189 Da ci sen Rape bird, salted 5.0 10.0 93.8 1.1 - 1.3 1.8 2.0 63.0 41.0 - - - - - -

4112 190 Da chut mui Cucumber, salted 5.0 13.0 92.1 0.8 - 2.5 0.7 3.9 25.0 20.0 1.2 100.0 0.0 0.0 0.2 4.0

4113 191 Da gi (u xanh) Mung bean sprouts, salted 5.0 39.0 86.2 5.0 - 4.8 2.0 2.0 22.0 33.0 1.1 - - - - -

4114 192 Hnh c mui Onion salted (allium commongarden)

30.0 22.0 88.5 1.4 - 4.0 0.7 5.4 12.0 5.0 1.3 18.0 0.0 0.0 0.1 -

4115 193 Kiu mui Onion shallot, scal lionpickled

30.0 24.0 89.5 1.3 - 4.7 1.2 3.3 50.0 35.0 1.2 - 0.1 0.1 - 12.4

4116 194 Nht (da mui t mtnon,l u xanh non, cpho gi)

Mix pickled from young jackfruit, Mung bean leaves andsmall ripe eggplant

0.0 16.0 84.9 2.5 - 1.5 2.3 8.8 204.0 33.0 9.0 - - - - -

C/ Nm, men bia

4117 195 Men bia kh Brewer's yeast, fried enzyme 0.0 340.0 7.5 52.5 3.2 25.4 6.6 4.8 44.0 ###### 16.1 - 2.3 5.4 36.7

4118 196 Men bia ti Baker's yeast compressed 0.0 95.0 74.6 16.2 1.3 4.5 2.0 1.4 30.0 272.0 5.0 - 0.8 1.1 8.3 -

4119 197 Mc nh Jew's ear, Juda's ear, dried,Wood-ear, Tender variety

10.0 304.0 11.4 10.6 0.2 65.0 7.0 5.8 357.0 201.0 56.1 20.0 0.2 0.6 2.7 0.0

4120 198 Nm hng kh Mushroom Chinese dried 10.0 274.0 13.0 36.0 4.0 23.5 17.0 6.5 184.0 606.0 35.0 - 0.2 1.6 23.4 -

4121 199 Nm hng ti Mushroom, Chinese raw 25.0 39.0 87.0 5.5 0.5 3.1 3.0 0.9 27.0 89.0 5.2 - - - - -

13


14/37


Nc

Moisture

Protein

Protein

Lipid

Fat

Glucid

Carbohydrat

Cellulose

Fiber

Tro

Ash

Calci

Calcium

Phosphor

Phosphorous

St

Iron

A

Retinol

Beta-carten

Beta-

carotene

B1

Thiamine

B2

Riboflavin

PP

Niacin

C

Ascorbic

acid




Ms-Code

Nngln

g

Energy

T

lth

ib

Refuseinas

urchase

d

Stht-Item

No.


VitaminVitamins

mg

Mui khongMinerals

g mg mcg

4122 200 Nm m (Nm ty) Mushroom 10.0 32.0 90.4 4.0 0.3 3.4 1.1 0.8 28.0 80.0 1.3 10.0 0.1 0.2 3.3 4.0

4123 201 Nm rm Mushroom, straw 10.0 57.0 87.9 3.6 3.2 3.4 1.1 0.8 28.0 80.0 1.2 0.0 0.1 0.3 9.1 2.0

4124 202 Nm thng ti Mushroom cultivated 25.0 34.0 88.0 4.6 0.8 2.2 3.5 0.9 2.3 59.0 0.7 10.0 0.3 0.3 5.2 6.0

14


15/37


Nc

Moisture

Protein

Protein

Lipid

Fat

Glucid

Carbohydrat

Cellulose

Fiber

Tro

Ash

Calci

Calcium

Phosphor

Phosphorous

St

Iron

A

Retinol

Beta-carten

Beta-

carotene

B1

Thiamine

B2

Riboflavin

PP

Niacin

C

Ascorbic

acid




Ms-Code

Nngln

g

Energy

T

lth

ib

Refuseinas

urchase

d

Stht-Item

No.


VitaminVitamins

mg

Mui khongMinerals

g mg mcg

V. qu chn (Fruits) (Fruits)

5001 203 Bi Pomelo, Pummelo; Shaddock 35.0 30.0 91.4 0.2 - 7.3 0.7 0.4 23.0 18.0 0.5 0.0 0.0 0.0 0.3 95.0

5002 204 Cam Orange, Sweet 25.0 37.0 88.8 0.9 - 8.4 1.4 0.5 34.0 23.0 0.4 585.0 0.1 0.0 0.2 40.0

5003 205 Chanh Lemon 25.0 23.0 92.5 0.9 - 4.8 1.3 0.5 40.0 22.0 0.6 - 0.0 0.0 0.1 40.0

5004 206 Chm chm Rambutan, Rambotan 53.4 72.0 80.3 1.5 0.0 16.4 1.3 0.5 27.8 15.0 0.5 - - - - -

5005 207 Chui kh Banana, dried 0.0 292.0 22.0 5.0 0.0 68.0 2.3 2.7 - - - - - - - -

5006 208 Chui ty Banana 24.0 66.0 83.2 0.9 0.3 15.0 - 0.6 12.0 25.0 0.5 40.0 0.0 0.1 0.6 6.0

5007 209 Chui tiu Banana 30.0 97.0 74.4 1.5 0.2 22.2 0.8 0.9 8.0 28.0 0.6 45.0 0.0 0.1 0.7 6.0

5008 210 Du gia Blackberry 56.0 27.0 92.8 0.6 - 6.2 - 0.4 20.0 12.0 0.5 - - - - 2.0

5009 211 Du ty Strawberry 15.0 43.0 84.9 1.8 0.4 8.1 4.0 0.8 22.0 23.0 0.7 30.0 0.0 0.1 0.3 60.0

5010 212 Da b Musk melon, Spanish melon,Cantaloupe

10.0 18.0 94.5 0.5 0.2 3.6 0.7 0.5 36.0 36.0 0.3 1,705.0 0.0 0.0 0.4 9.0

5011 213 Da hu Watermelon 48.0 16.0 95.5 1.2 0.2 2.3 0.5 0.3 8.0 13.0 1.0 4,200.0 0.0 0.0 0.2 7.0

5012 214 Da hng Honey dew melon 16.0 16.0 95.0 0.3 - 3.8 0.4 0.5 27.0 12.0 0.4 200.0 0.0 0.0 0.5 7.0

5013 215 Da l 18.0 18.0 93.3 0.4 0.0 4.2 0.5 1.6 11.0 21.0 0.6 - - - - -

5014 216 Da ta Pineapple 40.0 29.0 91.5 0.8 - 6.5 0.8 0.4 15.0 17.0 0.5 40.0 0.1 0.0 0.2 24.0

5015 217 Da ty Pineapple 40.0 38.0 89.7 0.5 - 8.9 0.4 0.5 32.0 11.0 0.3 160.0 0.1 0.0 0.2 26.0

5016 218 o Peach 12.0 31.0 90.5 0.9 0.2 6.3 1.5 0.6 20.0 34.0 0.5 250.0 0.0 0.1 0.9 10.0

5017 219 u chn Papaya ripe 12.0 35.0 90.1 1.0 - 7.7 0.6 0.6 40.0 32.0 2.6 2,100.0 0.0 0.0 0.4 54.0

15


16/37


Nc

Moisture

Protein

Protein

Lipid

Fat

Glucid

Carbohydrat

Cellulose

Fiber

Tro

Ash

Calci

Calcium

Phosphor

Phosphorous

St

Iron

A

Retinol

Beta-carten

Beta-

carotene

B1

Thiamine

B2

Riboflavin

PP

Niacin

C

Ascorbic

acid




Ms-Cod

e

Nngln

g

Energy

T

lth

ib

Refusein

as

urchase

d

Stht-Item

No.


VitaminVitamins

mg

Mui khongMinerals

g mg mcg

5018 220 Gioi Ohia; Malaya roseapple 19.0 16.0 93.0 0.4 - 3.5 2.9 0.2 12.0 6.0 0.5 - 0.0 0.0 0.2 30.0

5019 221 Hng b Wampee, Chinese; Wampi 46.0 34.0 88.2 1.4 - 7.2 2.4 0.8 48.0 9.0 0.4 - 0.0 0.1 3.3 24.0

5020 222 Hng Persimmon kaki soft typeripe

12.0 28.0 90.0 0.7 - 6.2 2.5 0.6 10.0 19.0 0.2 1,900.0 0.0 0.0 0.2 16.0

5021 223 Hng ngm Persimmon kaki, Hard-typeripe

13.0 38.0 87.5 0.9 - 8.6 2.5 0.5 10.0 19.0 0.2 1,615.0 0.0 0.0 0.2 16.0

5022 224 Hng xim Sapodilla, sapota ponderosa 10.0 48.0 85.7 0.5 0.7 10.0 2.5 0.6 52.0 24.0 2.3 150.0 - - 0.2 8.0

5023 225 L Pear 12.0 45.0 87.8 0.7 0.2 10.2 0.6 0.5 19.0 16.0 2.3 50.0 0.0 0.0 0.1 4.0

5024 226 Lu Pome granate 85.0 68.0 79.6 0.6 - 16.5 2.5 0.8 13.0 23.0 0.7 - 0.1 0.0 0.3 6.0

5025 227 Mng cu xim Soursop 21.0 50.0 84.7 1.8 - 10.7 1.9 0.9 38.1 14.2 0.7 - - - - -

5026 228 Mc coc Pyrus pashia Ham 14.0 24.0 93.8 0.2 - 5.7 - 0.3 32.0 7.0 0.6 - - - - 2.0

5027 229 Mn Japanese plum 15.0 20.0 94.1 0.6 0.2 3.9 0.7 0.5 28.0 20.0 0.4 50.0 0.1 0.0 0.5 3.0

5028 230 Mt dai Jackfruit, jackfruit mature 55.0 48.0 85.4 0.6 - 11.4 1.2 1.4 21.0 28.0 0.4 180.0 0.1 0.0 0.7 5.0

5029 231 Mt kh Dried jackfruit 0.0 280.0 26.0 2.9 - 67.0 1.5 2.6 - - - - - - - -

5030 232 Mt mt Jackfruit, jackfruit (honey) 55.0 62.0 82.2 1.5 - 14.0 1.2 1.1 21.0 28.0 0.4 80.0 0.1 0.0 0.7 5.0

5031 233 M Apricot, Apricot 14.0 46.0 87.1 0.9 - 10.5 0.8 0.7 28.0 26.0 2.1 1,000.0 0.0 0.1 0.7 7.0

5032 234 M kh Apricot dried unsulfured 0.0 273.0 25.9 3.0 1.1 62.8 4.1 3.1 62.0 106.0 4.5 600.0 0.1 0.1 1.6 5.0

5033 235 Mum, quo Mango, common; Indianmango (unripe)

20.0 67.0 82.9 0.6 0.4 15.3 0.4 0.4 4.0 4.0 0.2 1,905.0 0.1 0.1 0.9 60.0

5034 236 Na Sugarapple, sweetsop 50.0 64.0 82.5 1.6 - 14.5 0.8 0.6 35.0 45.0 0.6 0.0 0.1 0.1 0.8 36.0

5035 237 Nhn Longan 45.0 48.0 86.3 0.9 - 11.0 1.0 0.8 21.0 12.0 0.4 0.0 0.0 0.1 0.3 58.0

16


17/37


Nc

Moisture

Protein

Protein

Lipid

Fat

Glucid

Carbohydrat

Cellulose

Fiber

Tro

Ash

Calci

Calcium

Phosphor

Phosphorous

St

Iron

A

Retinol

Beta-carten

Beta-

carotene

B1

Thiamine

B2

Riboflavin

PP

Niacin

C

Ascorbic

acid




Ms-Cod

e

Nngln

g

Energy

T

lth

ib

Refusein

as

urchase

d

Stht-Item

No.


VitaminVitamins

mg

Mui khongMinerals

g mg mcg

5036 238 Nhn kh Longan, dried 0.0 285.0 25.0 4.3 0.5 65.9 1.7 2.6 32.0 117.0 4.4 0.0 0.0 0.5 1.0 34.0

5037 239 Nho ngt Grape, European, sweet 10.0 68.0 82.1 0.4 - 16.5 0.6 0.4 17.0 22.0 0.6 25.0 0.1 0.0 0.2 3.0

5038 240 Nho ta (nho chua) Grape fruit 13.0 14.0 93.6 0.4 - 3.1 2.4 0.5 40.0 21.0 1.4 15.0 0.1 0.0 0.3 45.0

5039 241 Nht Silver berry 24.0 13.0 94.0 1.2 - 2.1 2.3 0.4 27.0 30.0 0.2 - - - - -

5040 242 i Guava common 5.0 33.0 85.0 0.6 - 7.7 6.0 0.7 10.0 16.0 1.3 75.0 0.1 0.0 1.1 62.0

5041 243 Qu b v tm Persimon, mabola, butterfruit

26.5 74.0 88.3 1.8 6.2 2.8 0.4 0.5 48.6 69.0 1.4 - - - - -

5042 244 Qu b v xanh Persimon, mabola, butterfruit

27.8 101.0 85.4 1.9 9.4 2.3 0.5 0.5 59.9 84.9 1.6 - - - - -

5043 245 Qu cc 25.0 58.0 83.9 1.8 - 12.8 0.9 0.6 37.6 24.1 1.6 - - - - -

5044 246 Qu thanh long Dragon's eyes Syn.Cactustriagularis aphyl

0.0 40.0 87.6 1.3 - 8.7 1.8 0.6 10.7 10.8 0.6 - - - - 9.6

5045 247 Qu trng g 25.2 106.0 73.4 4.3 0.4 21.3 - 0.6 101.0 270.0 - - - - - -

5046 248 Qut chn (c v) Mandarin 4.0 26.0 89.0 0.9 - 5.5 4.1 0.5 124.0 42.0 0.3 100.0 0.1 0.0 0.2 43.0

5047 249 Qut Tangerine; Mandarin 26.0 38.0 89.5 0.8 - 8.6 0.6 0.5 35.0 17.0 0.4 1,625.0 0.1 0.0 0.2 55.0

5048 250 Su ring Durian, Civet 75.0 138.0 66.8 2.5 1.6 28.3 1.4 0.8 20.0 63.0 0.9 10.0 0.3 0.3 1.2 37.0

5049 251 Su chn Sanpidus, ripe 24.0 38.0 87.0 1.3 - 8.2 2.7 0.8 100.0 44.0 - - - - - 3.0

5050 252 To ta Jujube, common or Chinese;Chinese date

14.0 37.0 89.5 0.8 - 8.5 0.7 0.5 44.0 25.0 0.2 5.0 0.1 0.0 0.6 24.0

5051 253 To ty Apple 12.0 47.0 87.2 0.5 - 11.3 0.6 0.5 19.0 13.0 2.5 75.0 0.0 0.0 0.2 7.0

5052 254 Vi Litchi; lychee 48.0 43.0 87.8 0.7 - 10.0 1.1 0.4 6.0 34.0 0.5 15.0 0.0 0.0 0.7 36.0

5053 255 Vi kh Litchi, dried with shells 44.0 260.0 34.9 3.0 1.9 57.6 1.0 1.6 25.0 58.0 4.4 0.0 0.0 0.6 3.1 183.0

17


18/37


Nc

Moisture

Protein

Protein

Lipid

Fat

Glucid

Carbohydrat

Cellulose

Fiber

Tro

Ash

Calci

Calcium

Phosphor

Phosphorous

St

Iron

A

Retinol

Beta-carten

Beta-

carotene

B1

Thiamine

B2

Riboflavin

PP

Niacin

C

Ascorbic

acid




Ms-Cod

e

Nngln

g

Energy

T

lth

ib

Refusein

as

urchase

d

Stht-Item

No.


VitaminVitamins

mg

Mui khongMinerals

g mg mcg

5054 256 V sa Starapple, cainito 22.0 42.0 86.5 1.0 - 9.4 2.3 0.8 68.0 32.0 0.4 - 0.0 0.0 0.9 5.0

5055 257 Xoi chn Mango, common; Indiamango (ripe)

20.0 69.0 82.6 0.6 0.3 15.9 - 0.6 10.0 13.0 0.4 960.0 0.1 0.1 0.3 30.0

18

Th h h ht di h d h h


19/37


Nc

Moisture

Protein

Protein

Lipid

Fat

Glucid

Carbohydrat

Cellulose

Fiber

Tro

Ash

Calci

Calcium

Phosphor

Phosphorous

St

Iron

A

Retinol

Beta-carten

Beta-

carotene

B1

Thiamine

B2

Riboflavin

PP

Niacin

C

Ascorbic

acid




Ms-Cod

e

Nngln

g

Energy

T

lth

ib

Refusein

as

urchased

Stht-Item

No.


VitaminVitamins

mg

Mui khongMinerals

g mg mcg

VI. Du, m, b (oils and fats) (oils and fats)

6001 258 B Butter unsalted 0.0 756.0 15.4 0.5 83.5 0.5 0.0 0.1 12.0 12.0 0.1 600.0 - 0.0 0.0 0.0 0.0

6002 259 Du thc vt Cooking vegetable oil 0.0 897.0 0.3 0.0 99.7 0.0 0.0 0.0 - - - - - - - - 0.0

6003 260 M ln mui Salted lard 0.0 827.0 3.0 2.0 91.0 0.0 0.0 4.0 - - - - - - - - 0.0

6004 261 M ln nc Lard, Liquid 0.0 896.0 0.4 0.0 99.6 0.0 0.0 0.0 2.1 12.0 0.3 - - 0.0 - - 0.0

19



20/37


Nc

Moisture

Protein

Protein

Lipid

Fat

Glucid

Carbohydrat

Cellulose

Fiber

Tro

Ash

Calci

Calcium

Phosphor

Phosphorous

St

Iron

A

Retinol

Beta-carten

Beta-

carotene

B1

Thiamine

B2

Riboflavin

PP

Niacin

C

Ascorbic

acid




Ms-Cod

e

Nngln

g

Energy

T

lth

ib

Refusein

as

urchased

Stht-Item

No.


VitaminVitamins

mg

Mui khongMinerals

g mg mcg

VII.tht v sn phmch bin

(meat, poultry and their products) (meat, poultry and their products)

7001 262 Tht b m Veal fat meat 2.0 144.0 72.8 19.0 7.5 0.0 0.0 0.7 8.0 188.0 1.7 10.0 0.2 0.3 6.2 2.0

7002 263 Tht b nc Veal lean meat 2.0 85.0 78.2 20.0 0.5 0.0 0.0 1.3 8.0 176.0 1.7 30.0 0.2 0.3 6.2 2.0

7003 264 Tht b loi I Beef meat grade I 2.0 118.0 74.1 21.0 3.8 0.0 0.0 1.1 12.0 226.0 3.1 12.0 0.1 0.2 4.2 1.0

7004 265 Tht b loi II Beef meat grade II 2.0 167.0 70.5 18.0 10.5 0.0 0.0 1.0 10.0 194.0 2.7 2.0 0.1 0.2 4.2 1.0

7005 266 Tht b cu ra rng Pigeon young bird flesh skinand giblets

60.0 340.0 51.7 17.5 30.0 0.0 0.0 0.8 45.0 217.0 5.4 - 0.1 0.3 5.3 -

7006 267 Tht ch sn Dog meat 2.0 338.0 53.0 16.0 30.4 0.0 0.0 0.6 16.0 43.0 1.0 - 0.0 0.1 1.8 -

7007 268 Tht ch vai Dog shoulder 2.0 230.0 63.8 18.0 17.6 0.0 0.0 0.6 20.0 36.0 0.7 - 0.0 0.1 1.8 0.0

7008 269 Tht cu Mutton meat 2.0 219.0 65.8 16.4 17.0 0.0 0.0 0.8 9.0 177.0 2.5 30.0 0.2 0.2 5.8 3.0

7009 270 Tht d (nc) Goat meat 2.0 122.0 74.4 20.7 4.3 0.0 0.0 0.6 11.0 129.0 2.0 91.0 0.1 0.1 4.9 1.0

7010 271 Tht g rng Chicken mature birds 58.0 141.0 69.7 24.4 4.8 0.0 0.0 1.1 14.0 263.0 0.4 - - - - -

7011 272 Tht g ta Grouse field chicken 52.0 199.0 65.6 20.3 13.1 0.0 0.0 1.0 12.0 200.0 1.5 120.0 0.2 0.2 8.1 4.0

7012 273 Tht g ty Turkey raw flesh and skin

giblets

53.0 218.0 63.6 20.1 15.3 0.0 0.0 1.0 24.0 320.0 3.2 180.0 0.1 0.1 7.0 -

7013 274 Tht hu Deer meat 2.0 94.0 77.9 19.0 2.0 0.0 0.0 1.1 11.0 205.0 2.8 8.0 0.3 0.6 5.1 -

7014 275 Tht ln m Pork fat 2.0 394.0 47.5 14.5 37.3 0.0 0.0 0.7 8.0 156.0 0.4 0.0 0.0 0.0 0.0 0.0

7015 276 Tht ln nc Pork lean 2.0 139.0 73.0 19.0 7.0 0.0 0.0 1.0 6.7 190.0 1.0 - 0.9 0.2 4.4 -

7016 277 Tht ln ba ch sn Pork medium fat 2.0 260.0 60.9 16.5 21.5 0.0 0.0 1.1 9.0 178.0 1.5 10.0 0.5 0.2 2.7 2.0

7017 278 Tht ngng Goose (I) 52.0 409.0 46.1 14.0 39.2 0.0 0.0 0.7 13.0 210.0 1.8 270.0 0.2 0.2 5.7 -

20



21/37


Nc

Moisture

Protein

Protein

Lipid

Fat

Glucid

Carbohydrat

Cellulose

Fiber

Tro

Ash

Calci

Calcium

Phosphor

Phosphorous

St

Iron

A

Retinol

Beta-carten

Beta-

carotene

B1

Thiamine

B2

Riboflavin

PP

Niacin

C

Ascorbic

acid




Ms-Cod

e

Nngln

g

Energy

T

lth

ib

Refusein

as

urchased

Stht-Item

No.


VitaminVitamins

mg

Mui khongMinerals

g mg mcg

7018 279 Tht nga Horse meat 2.0 176.0 66.8 21.5 10.0 0.0 0.0 1.7 13.0 200.0 3.1 37.0 0.1 0.1 4.2 0.6

7019 280 Tht th nh Rabbit meat raw 45.0 158.0 69.3 21.5 8.0 0.0 0.0 1.2 21.0 224.0 1.6 - 0.1 0.1 7.6 -

7020 281 Tht th rng Hare rabbit (field or wild) 45.0 103.0 74.3 23.5 1.0 0.0 0.0 1.2 17.0 226.0 4.8 - 0.1 0.1 8.1 -

7021 282 Tht tru bp Buffalo meat (shoulder) 2.0 115.0 74.2 21.9 3.0 0.0 0.0 0.9 30.0 150.0 - - - - - -

7022 283 Tht tru c Buffalo meat neck 2.0 112.0 74.9 20.9 3.1 0.0 0.0 1.1 20.0 160.0 - - - - - -

7023 284 Tht tru i Buffalo meat leg 2.0 112.0 74.9 21.2 3.0 0.0 0.0 0.9 20.0 215.0 - - - - - -

7024 285 Tht tru thn Buffalo meat lean (loin) 2.0 121.0 73.0 22.8 3.3 0.0 0.0 0.9 26.0 165.0 3.3 5.2 0.1 0.2 3.5 -

7025 286 Tht vt Duck 55.0 267.0 59.5 17.8 21.8 0.0 0.0 0.9 13.0 145.0 1.8 270.0 0.1 0.2 4.7 -

7026 287 Bu dc b Beef kidney 7.0 67.0 84.3 12.5 1.8 0.3 0.0 1.1 9.0 219.0 7.1 330.0 0.4 1.8 5.1 6.0

7027 288 Bu dc ln Pork kidney 2.0 81.0 82.5 13.0 3.1 0.3 0.0 1.1 8.0 223.0 8.0 150.0 0.4 1.1 4.8 5.0

7028 289 B ln Pork skin 10.0 118.0 73.3 23.3 2.7 0.0 0.0 0.7 11.0 8.0 0.4 - 0.3 0.1 - -

7029 290 Chn gi ln (bxng)

Pork leg without bone 0.0 230.0 64.7 15.7 18.6 0.0 0.0 1.0 24.0 106.0 2.1 30.0 0.0 0.1 1.6 -

7030 291 D dy b Stomach beef 5.0 97.0 80.5 14.8 4.2 0.0 0.0 0.5 150.0 85.0 0.9 - 0.0 0.2 3.6 -

7031 292 D dy ln Stomach hog 2.0 85.0 81.7 14.6 2.9 0.0 0.0 0.8 8.0 144.0 1.4 - 0.1 0.2 2.5 -

7032 293 u b Head beef (without tongue,brain, ears).

68.0 185.0 68.7 18.1 12.5 0.0 0.0 0.7 - - - - - - - -

294 u ln Hog head 68.0 335.0 54.6 13.4 31.3 0.0 0.0 0.7 - - - - - - - -

7034 295 ui b Beef tail 46.0 137.0 73.0 19.7 6.5 0.0 0.0 0.8 7.0 162.0 2.5 - 0.0 0.0 5.4 -

7035 296 ui ln Hog tail 13.0 467.0 41.8 10.8 47.1 0.0 0.0 0.3 - - - - - - - -

21



22/37


Nc

Moisture

Protein

Protein

Lipid

Fat

Glucid

Carbohydrat

Cellulose

Fiber

Tro

Ash

Calci

Calcium

Phosphor

Phosphorous

St

Iron

A

Retinol

Beta-carten

Beta-

carotene

B1

Thiamine

B2

Riboflavin

PP

Niacin

C

Ascorbic

acid




Ms-Cod

e

Nngln

g

Energy

T

lth

ib

Refusein

as

urchased

Stht-Item

No.


VitaminVitamins

mg

Mui khongMinerals

g mg mcg

7036 297 Gan b Beef liver 0.0 110.0 75.2 17.4 3.1 3.0 0.0 1.3 5.0 340.0 9.0 ##### 0.4 3.0 17.0 30.0

7037 298 Gan g Chicken liver 0.0 111.0 75.0 18.2 3.4 2.0 0.0 1.4 21.0 260.0 8.2 ##### 0.4 1.6 10.4 7.0

7038 299 Gan ln Pork liver 0.0 116.0 74.1 18.8 3.6 2.0 0.0 1.5 7.0 353.0 12.0 ##### 0.4 2.1 16.2 18.0

7039 300 Gan vt Duck liver 0.0 122.0 74.1 17.1 4.7 2.8 0.0 1.3 17.0 177.0 4.8 ##### 0.4 1.3 9.1 7.0

7040 301 Gn chn b Beef tendon-leg 0.0 124.0 69.2 30.2 0.3 - 0.0 0.3 - - - - - - - -

7041 302 Li b Beef tongue 8.0 164.0 73.2 13.6 12.1 0.2 0.0 0.9 7.0 162.0 3.0 - 0.1 0.2 4.8 3.0

7042 303 Li ln Hog tongue 3.0 178.0 70.8 14.2 12.8 1.4 0.0 0.8 7.0 118.0 2.4 - 0.1 0.2 3.0 -

7043 304 Lng ln (rut gi) Hog intestine large raw 2.0 167.0 76.6 6.9 15.1 0.8 0.0 0.6 12.0 55.0 0.5 - 0.1 0.1 1.6 -

7044 305 Lng ln (rut non) Hog intestine small rawwithout fat

2.0 44.0 90.5 7.2 1.3 0.8 0.0 0.2 7.0 48.0 0.8 - 0.1 0.1 1.6 -

7045 306 M g Chicken gizzard 4.0 99.0 75.6 21.3 1.3 0.6 0.0 1.2 48.0 150.0 6.6 - 0.0 0.2 4.8 -

7046 307 c b Brain, beef 8.0 124.0 79.4 9.0 9.5 0.5 0.0 1.6 6.0 311.0 0.9 - 0.1 0.2 3.8 -

7047 308 c ln Hog brain 8.0 123.0 80.1 9.0 9.5 0.4 0.0 1.0 7.0 311.0 1.6 - 0.1 0.2 2.8 -

7048 309 Phi b Beef lung 8.0 103.0 79.1 15.2 4.7 0.0 0.0 1.0 10.0 195.0 6.7 - 0.1 0.1 1.1 -

7049 310 Phi ln Hog lung raw 8.0 92.0 80.6 14.8 3.6 0.0 0.0 1.0 9.0 230.0 6.4 - 0.0 0.1 0.6 -

7050 311 Sn ln (b xng) Pork ribs without bone 0.0 187.0 68.2 17.9 12.8 0.0 0.0 1.1 7.4 160.0 0.6 - 1.0 0.2 5.2 -

7051 312 Tai ln Hog ears 4.0 121.0 84.2 21.0 4.1 0.0 0.0 0.7 - - - - - - - -

7052 313 Tim b Beef heart 8.0 89.0 80.4 15.0 3.0 0.6 0.0 1.0 5.0 185.0 5.4 6.0 0.3 0.5 6.8 7.0

7053 314 Tim g Chicken heart 0.0 114.0 77.5 16.0 5.5 - 0.0 1.0 21.0 185.0 5.3 - - - - -

22



23/37

p g

Nc

Moisture

Protein

Protein

Lipid

Fat

Glucid

Carbohydrat

Cellulose

Fiber

Tro

Ash

Calci

Calcium

Phosphor

Phosphorous

St

Iron

A

Retinol

Beta-carten

Beta-

carotene

B1

Thiamine

B2

Riboflavin

PP

Niacin

C

Ascorbic

acid




Ms-Cod

e

Nnglng

Energy

T

lth

ib

Refusein

as

urchased

Stht-Item

No.


VitaminVitamins

mg

Mui khongMinerals

g mg mcg

7054 315 Tim ln Hog heart 6.0 89.0 79.5 15.1 3.2 - 0.0 1.0 7.0 213.0 5.9 8.0 0.3 0.5 5.7 1.0

7055 316 Tit b Beef blood 0.0 75.0 80.4 18.0 0.2 0.4 0.0 1.0 8.0 31.0 52.6 30.0 0.1 0.0 0.6 -

7056 317 Tit ln luc Hog blood, boiled 0.0 44.0 86.8 10.7 0.1 - 0.0 2.4 7.0 12.0 25.9 93.0 0.0 0.1 0.6 -

7057 318 Tit ln sng Hog raw blood 0.0 25.0 91.9 5.7 0.1 0.2 0.0 2.1 7.0 7.0 20.4 25.8 - 0.1 0.6 -

7058 319 Ty xng b Beef bone marrow 0.0 814.0 8.7 1.1 89.9 0.0 0.0 0.3 89.0 - - - - 0.0 0.1 -

7059 320 Ty xng ln Hog bone marrow 0.0 749.0 15.0 2.3 82.2 0.0 0.0 0.5 - - - - - - - -

7060 321 Ba t Paste 0.0 326.0 47.5 10.8 24.6 15.4 0.0 1.7 25.7 88.0 4.2 - - - - 0.0

7061 322 Ch ln Pork mince fat meat grilled 0.0 517.0 32.6 10.8 50.4 5.1 0.0 1.1 20.0 100.0 - - - - - 0.0

7062 323 Ch qu ln Pork cinnamon mince grilled 0.0 416.0 42.5 16.2 39.0 0.0 0.0 2.3 16.4 44.8 2.1 - - - - 0.0

7063 324 Dm bng ln Ham pork 0.0 318.0 48.7 23.0 25.0 0.3 0.0 3.0 10.0 110.0 2.1 - 0.4 0.2 3.8 0.0

7064 325 Di ln Blood mix-pudding withviscera in large in

0.0 114.0 78.9 12.4 7.1 - 0.0 1.6 28.0 23.0 - - - - - 0.0

7065 326 Gi b Beef lancheon 0.0 357.0 48.8 13.8 33.5 0.0 0.0 3.9 17.8 12.2 3.2 - - - - 0.0

7066 327 Gi la Pork luncheon 0.0 136.0 72.0 21.5 5.5 - 0.0 1.0 - - - - - - - 0.0

7067 328 Gi th ln Pork head meat steamed 0.0 553.0 29.0 16.0 54.3 - 0.0 0.7 - - - - - - - 0.0

7068 329 Lp xng Chinese sausage 0.0 585.0 18.8 20.8 55.0 1.7 0.0 3.7 52.0 175.0 3.0 - 0.5 0.2 4.7 0.0

7069 330 Nem cho 0.0 153.0 68.1 16.6 6.5 6.9 0.0 1.9 23.8 - 1.6 - - - - 0.0

7070 331 Nem chua Pork mince, fermented 0.0 137.0 68.0 21.7 3.7 4.3 0.0 2.3 24.0 78.0 - - - - - 0.0

7071 332 Ruc tht ln Pork pemicant 0.0 396.0 25.8 46.6 20.3 0.0 0.0 7.3 28.5 15.5 0.3 - - - - 0.0

23



24/37

Nc

Moisture

Protein

Protein

Lipid

Fat

Glucid

Carbohydrat

Cellulose

Fiber

Tro

Ash

Calci

Calcium

Phosphor

Phosphorous

St

Iron

A

Retinol

Beta-carten

Beta-

carotene

B1

Thiamine

B2

Riboflavin

PP

Niacin

C

Ascorbic

acid




Ms-Code

Nnglng

Energy

T

lth

ib

Refusein

as

urchased

Stht-Item

No.


VitaminVitamins

mg

Mui khongMinerals

g mg mcg

7072 333 Tht b kh Dried beef 0.0 239.0 32.4 51.0 1.6 5.2 0.0 9.8 31.0 476.0 8.1 - 0.1 0.2 30.3 0.0

7073 334 Tht tru kh Buffalo meat dried 0.0 226.0 36.4 50.4 2.7 - 0.0 10.5 - - - - - - - 0.0

7074 335 Xc xch Pork sausage 2.0 535.0 17.0 27.2 47.4 - 0.0 8.4 7.0 139.0 1.9 - 0.3 - - 0.0

7075 336 Bt cc Toad meat powder 0.0 342.0 7.2 55.4 13.4 0.0 0.0 24.0 - - - - - - - 0.0

7076 337 Chu chu Locust 20.0 130.0 71.1 24.3 3.6 0.0 0.0 1.0 210.0 270.0 0.4 - - - - 0.0

7077 338 ch Frog 57.0 90.0 75.0 20.0 1.1 0.0 0.0 3.9 22.0 159.0 1.3 5.0 0.0 0.2 2.1 0.0

7078 339 Nhng Silk worm 2.0 111.0 79.7 13.0 6.5 0.0 0.0 0.8 40.0 109.0 - - - - - 0.0

24



25/37

Nc

Moisture

Protein

Protein

Lipid

Fat

Glucid

Carbohydrat

Cellulose

Fiber

Tro

Ash

Calci

Calcium

Phosphor

Phosphorous

St

Iron

A

Retinol

Beta-carten

Beta-

carotene

B1

Thiamine

B2

Riboflavin

PP

Niacin

C

Ascorbic

acid




Ms-Code

Nnglng

Energy

T

lth

ib

Refusein

as

urchased

Stht-Item

No.


VitaminVitamins

mg

Mui khongMinerals

g mg mcg

VIII.Thy sn v snphm ch bin

(fish, shellfish and marine products) (fish, shellfish and marine products)

8001 340 C bng Goby fresh water 45.0 70.0 81.9 15.8 0.8 0.0 0.0 1.5 17.0 181.0 0.9 - 0.0 0.0 3.2 0.0

8002 341 C chy Pond fish, Squaliobarbus 31.0 113.0 75.1 20.1 3.6 0.0 0.0 1.2 62.8 176.0 0.2 - - - - 0.0

8003 342 C chp Carp 40.0 96.0 79.1 16.0 3.6 0.0 0.0 1.3 17.0 184.0 0.9 181.0 0.0 0.0 1.5 0.0

8004 343 C da Conger pike 115.0 75.6 17.6 5.0 0.0 0.0 1.8 64.0 70.0 - - - - - 0.0

8005 344 C du 9.9 96.0 75.1 18.9 2.3 0.0 0.0 3.7 527.0 885.0 - - - - - 0.0

8006 345 C dic Mullet, harder 45.0 87.0 78.9 17.7 1.8 0.0 0.0 1.6 70.0 152.0 0.8 120.0 - - - 0.0

8007 346 C ao 94.0 78.3 18.3 2.3 0.0 0.0 1.1 36.0 50.0 - - - - - 0.0

8008 347 C Chinese herring 83.0 78.8 18.7 0.9 0.0 0.0 1.6 80.0 130.0 - - - - - 0.0

8009 348 C i 42.0 108.0 76.0 19.5 3.3 0.0 0.0 1.2 21.0 224.0 1.0 45.0 0.1 0.2 4.6 0.0

8010 349 C ng tin Goby 98.0 76.4 20.1 2.0 0.0 0.0 1.5 90.0 100.0 - - - - - 0.0

8011 350 C hi Salmon 40.0 136.0 71.3 22.0 5.3 0.0 0.0 1.4 13.0 230.0 1.1 30.0 0.2 0.1 7.0 0.0

8012 351 C kh Dried fish (Large fish, flesh) 15.0 208.0 37.8 43.3 3.9 0.0 0.0 15.0 120.0 95.0 0.9 - 0.1 0.3 4.6 0.0

8013 352 C lc 71.0 78.1 16.7 0.5 0.0 0.0 4.7 80.0 210.0 - - - - - 0.0

8014 353 C m Fish (fat) 35.5 144.0 74.7 15.4 9.1 0.0 0.0 0.8 157.0 215.0 - - - - - 0.0

8015 354 C mi (c sardin) Sardin 45.0 124.0 75.3 17.5 6.0 0.0 0.0 1.2 80.0 240.0 3.0 20.0 0.0 0.2 10.1 0.0

8016 355 C m 0.0 151.0 72.7 16.8 9.3 0.0 0.0 1.2 42.0 173.0 1.4 30.0 0.1 0.2 2.7 0.0

8017 356 C mi Lizard fish 116.0 73.3 22.1 3.1 0.0 0.0 1.5 60.0 102.0 - - - - - 0.0

25



26/37

Nc

Moisture

Protein

Protein

Lipid

Fat

Glucid

Carbohydrat

Cellulose

Fiber

Tro

Ash

Calci

Calcium

Phosphor

Phosphorous

St

Iron

A

Retinol

Beta-carten

Beta-

carotene

B1

Thiamine

B2

Riboflavin

PP

Niacin

C

Ascorbic

acid




Ms-Code

Nnglng

Energy

T

lth

ib

Refusein

as

urchased

Stht-Item

No.


VitaminVitamins

mg

Mui khongMinerals

g mg mcg

8018 357 C nc Fish low fat 39.0 80.0 80.0 17.5 1.1 0.0 0.0 1.4 42.0 173.0 1.4 - 0.1 0.1 2.2 0.0

8019 358 C ng Tuna 42.0 87.0 77.5 21.0 0.3 0.0 0.0 1.2 44.0 206.0 1.0 5.0 0.0 0.1 4.0 0.0

8020 359 C nc Scad, Anchovy 111.0 74.9 20.2 3.3 0.0 0.0 1.6 85.0 160.0 - - - - - 0.0

8021 360 C phn 104.0 78.2 15.9 4.5 0.0 0.0 1.4 40.0 50.0 - - - - - 0.0

8022 361 C qu Snake head fish 40.0 97.0 78.0 18.2 2.7 0.0 0.0 1.1 90.0 240.0 - - 0.0 0.1 2.3 0.0

8023 362 C r ng Climbing perch, anabastilapia

44.0 126.0 74.2 19.1 5.5 0.0 0.0 1.2 26.4 151.2 0.3 - - - - 0.0

8024 363 C r phi 43.4 100.0 76.8 19.7 2.3 0.0 0.0 1.2 49.7 147.5 0.5 - - - - 0.0

8025 364 C thn bn 83.0 81.3 17.4 0.4 0.0 0.0 0.9 36.0 45.0 - - - - - 0.0

8026 365 C thu Mackerel, kingfish 35.0 166.0 70.2 18.2 10.3 0.0 0.0 1.3 50.0 90.0 1.3 10.0 0.1 0.2 6.6 0.0

8027 366 C thu ao 30.0 156.0 70.3 20.0 8.4 0.0 0.0 1.3 22.0 190.0 3.0 35.0 0.0 0.1 0.1 6.0 0.0

8028 367 C trch Loach 26.0 110.0 74.2 20.4 3.2 0.0 0.0 2.2 108.9 230.5 0.2 - - - - 0.0

8029 368 C trm c 35.0 91.0 79.4 17.0 2.6 0.0 0.0 1.0 56.6 145.0 0.1 - - - - 0.0

8030 369 C tr Sheat fish 40.0 173.0 70.4 16.5 11.9 0.0 0.0 1.2 20.0 210.0 1.0 93.3 0.1 0.0 1.4 0.0

8031 370 C trch Herring 35.0 166.0 70.5 17.7 10.6 0.0 0.0 1.2 64.0 174.0 2.8 20.0 0.0 0.2 5.0 0.0

8032 371 C tri Major carb 27.6 127.0 74.3 18.8 5.7 0.0 0.0 1.2 76.2 184.5 0.1 - - - - 0.0

8033 372 Cua b Sea water crab 40.0 103.0 72.2 17.5 0.6 7.0 0.0 2.7 141.0 191.0 3.8 35.8 0.0 0.7 2.7 0.0

8034 373 Cua ng Fresh water crab 50.0 87.0 74.4 12.3 3.3 2.0 0.0 8.0 5,040.0 430.0 4.7 - 0.0 0.5 2.1 0.0

8035 374 Cua gh - 54.0 85.5 11.9 0.7 - 0.0 1.9 40.0 125.0 - - - - - 0.0

26



27/37

Nc

Moisture

Protein

Protein

Lipid

Fat

Glucid

Carbohydrat

Cellulose

Fiber

Tro

Ash

Calci

Calcium

Phosphor

Phosphorous

St

Iron

A

Retinol

Beta-carten

Beta-

carotene

B1

Thiamine

B2

Riboflavin

PP

Niacin

C

Ascorbic

acid




Ms-Code

Nnglng

Energy

T

lth

ib

Refusein

as

urchas

ed

Stht-Item

No.


VitaminVitamins

mg

Mui khongMinerals

g mg mcg

8036 375 Hi sm Sea slug, sea cucumber 0.0 90.0 76.9 21.5 0.3 0.2 0.0 1.1 118.0 22.0 1.4 101.7 0.0 0.0 0.1 0.0

8037 376 Hn Clam 82.0 45.0 88.8 4.5 0.7 5.1 0.0 0.9 144.0 86.0 1.6 - - 0.1 2.3 0.0

8038 377 L

n Eel, silver - pike 35.0 94.0 77.4 20.0 1.5 0.0 0.0 1.1 35.0 164.0 1.0 ##### 0.2 0.3 3.8 0.0

8039 378 Mc kh Dried squid 4.0 291.0 26.2 60.1 4.5 2.5 0.0 6.7 27.0 287.0 5.6 - 0.1 0.2 6.8 0.0

8040 379 Mc ti Cuttle fish, Squid 22.0 73.0 81.4 16.3 0.9 - 0.0 1.4 14.0 150.0 0.6 0.0 0.0 0.1 1.0 0.0

8041 380 c bu Snail medium - size, edible 67.0 84.0 76.8 11.1 0.7 8.3 0.0 3.1 1,310.0 64.0 - - - - - 0.0

8042 381 c Marble snail edible 80.0 63.0 80.3 11.2 0.3 3.9 0.0 4.3 1,660.0 83.0 - - - - - 0.0

8043 382 c nhi Snail large edible 79.0 84.0 77.6 11.9 0.7 7.6 0.0 2.2 1,357.0 191.0 - - 0.1 0.2 2.2 0.0

8044 383 c vn Helix 70.0 72.0 79.1 12.2 0.7 4.3 0.0 3.7 1,356.0 51.0 - - - - 0.0

8045 384 Rm (mui, ) Small sea - crab bicledsteamed

50.0 83.0 64.4 14.2 2.9 - 0.0 18.5 4,820.0 330.0 - - - - - 0.0

8046 385 Rm ti Small sea - crab 50.0 77.0 78.2 12.9 2.8 - 0.0 6.1 3,520.0 180.0 - - - - - 0.0

8047 386 Ri Tylorhynchus sinensis 5.0 89.0 81.9 12.4 4.4 - 0.0 1.3 66.0 57.0 1.8 - - - - 0.0

8048 387 S Oyster 80.0 51.0 83.8 8.8 0.4 3.0 0.0 4.0 37.0 82.0 1.9 52.5 0.0 0.2 1.7 0.0

8049 388 Tp go Litle shrimp 8.0 58.0 84.5 11.7 1.2 - 0.0 2.6 910.0 218.0 - - - - - 0.0

8050 389 Tp kh Dried litle shrimp 5.0 269.0 23.0 59.8 3.0 0.7 0.0 13.5 2,000.0 605.0 5.5 - 0.0 0.1 2.5 0.0

8051 390 Tm bin - 82.0 79.2 17.6 0.9 0.9 0.0 1.4 79.0 184.0 1.6 20.0 5.0 0.0 0.1 2.3 0.0

8052 391 Tm ng Shrimp 10.0 90.0 76.9 18.4 1.8 - 0.0 2.9 1,120.0 150.0 2.2 15.0 0.0 0.0 3.2 0.0

8053 392 Tm kh Dried shrimp 5.0 347.0 12.6 75.6 3.8 2.5 0.0 5.5 236.0 995.0 4.6 - 0.2 0.3 9.5 0.0

27



28/37

Nc

Moisture

Protein

Protein

Lipid

Fat

Glucid

Carbohydrat

Cellulose

Fiber

Tro

Ash

Calci

Calcium

Phosphor

Phosphorous

St

Iron

A

Retinol

Beta-carten

Beta-

carotene

B1

Thiamine

B2

Riboflavin

PP

Niacin

C

Ascorbic

acid




Ms-Code

Nnglng

Energy

T

lth

ib

Refusein

as

urchas

ed

Stht-Item

No.


VitaminVitamins

mg

Mui khongMinerals

g mg mcg

8054 393 Trai Mussel fresh water 60.0 38.0 89.9 4.6 1.1 2.5 0.0 1.9 668.0 107.0 1.5 6.7 0.0 0.5 3.1 0.0

8055 394 Bnh phng tm rn Dried shrimp chips 0.0 676.0 3.8 1.6 59.2 34.1 0.0 1.3 175.0 30.0 - - - - - 0.0

8056 395 Bnh phng tm sng Raw shrimp chips 0.0 381.0 12.0 3.4 7.4 75.3 0.0 1.9 258.0 50.0 - - - - - 0.0

8057 396 Bt c Fish flour bones included 0.0 323.0 11.6 71.2 2.9 3.0 0.0 11.3 505.0 207.0 50.0 - 0.0 0.4 0.0

8058 397 Ruc c qu Fish snake head pemicant 0.0 312.0 14.0 65.7 4.1 3.0 0.0 13.2 26.0 654.0 - - - - - 0.0

8059 398 Ruc tm Shrimp pemicant 0.0 305.0 13.1 65.5 3.1 3.7 0.0 14.6 - - - - - - - 0.0

28



29/37

Nc

Moisture

Protein

Protein

Lipid

Fat

Glucid

Carbohydrat

Cellulose

Fiber

Tro

Ash

Calci

Calcium

Phosphor

Phosphorous

St

Iron

A

Retinol

Beta-carten

Beta-

carotene

B1

Thiamine

B2

Riboflavin

PP

Niacin

C

Ascorbic

acid




Ms-Code

Nnglng

Energy

T

lth

ib

Refusein

as

urchas

ed

Stht-Item

No.


VitaminVitamins

mg

Mui khongMinerals

g mg mcg

IX.Trng v snphm ch bin

(eegs) (eegs)

9001 399 Trng g Hen egg (Raw, whole) 14.0 166.0 72.0 14.8 11.6 0.5 0.0 1.1 55.0 210.0 2.7 700.0 281.0 0.2 0.3 0.2 0.0

9002 400 Lng trng g Hen egg, yolk 0.0 327.0 54.0 13.6 29.8 1.0 0.0 1.6 134.0 532.0 7.0 960.0 578.0 0.3 0.5 0.0 0.0

9003 401 Lng trng trng g Hen egg, white 0.0 46.0 88.0 10.3 0.1 1.0 0.0 0.6 19.0 16.0 0.3 0.0 0.0 0.0 0.3 0.1 0.0

9004 402 Trng vt Duck egg 12.0 484.0 70.0 13.0 14.2 1.0 0.0 1.8 71.0 210.0 3.2 360.0 185.0 0.2 0.3 0.1 0.0

9005 403 Lng trng vt Duck egg, yolk 0.0 368.0 47.5 13.6 32.3 4.8 0.0 1.8 146.0 328.0 5.6 ##### 695.0 0.5 0.9 0.2 0.0

9006 404 Lng trng trng vt Duck egg, white 0.0 50.0 87.8 10.7 0.1 0.8 0.0 0.6 6.0 8.0 0.0 0.0 0.0 0.0 0.2 0.2 0.0

9007 405 Trng c Fish roe 0.0 171.0 64.9 20.5 9.9 0.0 0.0 4.7 28.0 230.0 1.1 - - 0.9 0.7 1.5 24.0

9008 406 Trng vt ln Duck embryonated egg 12.0 182.0 67.0 13.6 12.4 4.0 0.0 3.0 82.0 212.0 3.0 875.0 435.0 0.1 0.3 0.8 3.0

9009 407 Bt trng Egg powder 0.0 563.0 8.5 44.0 42.2 1.8 0.0 3.5 186.0 786.0 9.3 ##### 770.0 0.4 1.2 0.2 -

29



30/37

Nc

Moisture

Protein

Protein

Lipid

Fat

Glucid

Carbohydrat

Cellulose

Fiber

Tro

Ash

Calci

Calcium

Phosphor

Phosphorous

St

Iron

A

Retinol

Beta-carten

Beta-

carotene

B1

Thiamine

B2

Riboflavin

PP

Niacin

C

Ascorbic

acid




Ms-Code

Nngl

ng

Energy

T

lth

ib

Refusein

as

urchas

ed

Stht-Item

No.


VitaminVitamins

mg

Mui khongMinerals

g mg mcg

X.Sa v sn phmch bin

(milk and milk products) (milk and milk products)

10001 408 Sa b ti Cow milk, fresh (Fluid) 0.0 74.0 86.2 3.9 4.4 4.8 0.0 0.7 120.0 95.0 0.1 50.0 22.0 0.1 0.2 0.1 1.0

10002 409 Sa d ti Goat milk 0.0 69.0 87.2 3.5 4.1 4.5 0.0 0.7 147.0 126.0 0.1 50.0 20.0 0.0 0.2 0.3 3.0

10003 410 Sa m Breast milk (Milk human ,fluid, whole).

0.0 61.0 88.3 1.5 3.0 7.0 0.0 0.2 34.0 15.0 0.1 90.0 30.0 0.0 0.0 0.1 6.0

10004 411 Sa chua Yougurt 0.0 61.0 88.7 3.3 3.7 3.6 0.0 0.7 120.0 95.0 0.1 25.0 11.0 0.0 0.2 0.1 0.7

10005 412 Sa chua vt bo Yougurt (Skim milk) 0.0 26.0 92.8 3.4 0.0 3.1 0.0 0.7 143.0 109.0 0.1 4.0 - 0.0 0.2 0.1 1.4

10006 413 Sa bt ton phn Milk, dried, whole powder 0.0 494.0 3.5 27.0 26.0 38.0 0.0 5.5 939.0 790.0 1.1 318.3 170.0 0.2 1.3 0.7 10.0

10007 414 Sa bt tch bo Skim milk powder 0.0 357.0 4.0 35.0 1.0 52.0 0.0 8.0 1,400.0 980.0 0.5 - - 0.4 0.6 1.2 6.0

10008 415 Sa c c ng Milk, condensed sweetened 0.0 336.0 25.4 8.1 8.8 56.0 0.0 1.7 307.0 219.0 0.6 58.0 50.0 0.1 0.3 0.2 0.0

10009 416 Ph mt Cheese (type whole fat) 0.0 380.0 38.9 25.5 30.9 0.0 0.0 4.7 760.0 424.0 0.5 275.0 118.0 0.1 0.5 0.1 0.5

30



31/37

Nc

Moisture

Protein

Protein

Lipid

Fat

Glucid

Carbohydrat

Cellulose

Fiber

Tro

Ash

Calci

Calcium

Phosphor

Phosphorous

St

Iron

A

Retinol

Beta-carten

Beta-

carotene

B1

Thiamine

B2

Riboflavin

PP

Niacin

C

Ascorbic

acid




Ms-Code

Nngl

ng

Energy

T

lth

ib

Refusein

as

urchas

ed

Stht-Item

No.


VitaminVitamins

mg

Mui khongMinerals

g mg mcg

XI. hp (Canned food) (Canned food)

11001 417 Chui nc ng Banana, canned sweetened 0.0 58.0 83.9 0.5 0.0 13.9 1.3 0.4 12.0 160.0 0.6 - - - - 9.0

11002 418 Da chut hp Cucumber (canned) 0.0 16.0 95.0 0.3 0.0 3.6 0.7 0.4 12.0 16.0 0.3 96.0 0.0 0.0 0.1 2.0

11003 419 Da nc ng Pineapple, canned sweetened 0.0 56.0 85.6 0.3 0.0 13.7 0.2 0.2 20.0 12.0 0.3 10.0 0.1 0.0 0.2 14.0

11004 420 Lc chao du Peanut, oil fried 0.0 680.0 1.8 25.7 59.5 10.3 - 2.7 - - - - - - - -

11005 421 Mc coc nc ng Pyrus pachis in syrup 0.0 56.0 85.1 0.2 0.0 13.7 0.7 0.3 20.0 16.0 0.4 - - - - 14.0

11006 422 Mn nc ng Plum, canned sweetened 10.0 54.0 84.5 0.3 0.0 13.2 1.8 0.2 16.0 15.0 - - - - - -

11007 423 Mt b ng Pumpkin jam 0.0 198.0 49.4 0.5 0.0 49.1 0.7 0.3 32.0 92.0 - - - - - -

11008 424 Mt cam c v Orange marmalade, jellies 0.0 218.0 42.8 0.4 0.0 54.2 2.2 0.4 28.0 22.0 0.3 50.0 0.0 0.0 0.0 -

11009 425 Mt chui Banana jam 0.0 218.0 43.8 0.7 0.0 53.9 1.3 0.3 28.0 28.0 0.3 - - - - -

11010 426 Mt da Pineapple jam 0.0 208.0 47.2 0.5 0.0 51.5 0.4 0.4 20.0 16.0 0.3 20.0 0.1 0.1 0.3 13.0

11011 427 Mt u Papaya jam 0.0 178.0 53.2 0.4 0.0 44.1 2.0 0.3 24.0 30.0 - - - - - -

11012 428 Nhn nc ng Longan, canned sweetened 0.0 62.0 83.3 0.5 0.0 15.0 1.0 0.2 12.0 230.0 0.3 - - 0.0 0.1 32.0

11013 429 Nc da Pineapple juice 0.0 39.0 89.6 0.3 0.0 9.4 0.4 0.3 32.0 12.0 0.3 - 0.0 0.0 0.2 41.0

11014 430 Vi nc ng Litchi, canned sweetened 0.0 60.0 83.6 0.4 0.0 14.7 1.1 0.2 8.0 160.0 0.6 0.0 - 0.0 0.1 10.0

11015 431 C thu hp Mackerel, canned 0.0 207.0 57.5 24.8 12.0 0.0 - 5.7 50.0 260.0 1.6 - 0.0 0.1 6.5 -

11016 432 C trch hp Herring, canned 0.0 233.0 56.7 22.3 14.4 3.5 - 3.1 86.0 437.0 2.3 28.0 0.0 0.1 2.5 -

11017 433 Tht b hp Beef, canned 0.0 251.0 61.4 16.4 20.6 0.0 - 1.6 13.0 250.0 2.9 - - 0.2 2.5 -

31



32/37

Nc

Moisture

Protein

Protein

Lipid

Fat

Glucid

Carbohydrat

Cellulose

Fiber

Tro

Ash

Calci

Calcium

Phosphor

Phosphorous

St

Iron

A

Retinol

Beta-carten

Beta-

carotene

B1

Thiamine

B2

Riboflavin

PP

Niacin

C

Ascorbic

acid




Ms-Co

de

Nngl

ng

Energy

T

lth

ib

Refuseinas

urchased

Stht-ItemNo.


VitaminVitamins

mg

Mui khongMinerals

g mg mcg

11018 434 Tht g hp Chicken, canned 0.0 273.0 59.0 17.0 22.8 0.0 - 1.2 108.0 138.0 2.8 520.0 0.1 0.4 2.4 -

11019 435 Tht ln hp Pork, canned 0.0 344.0 49.0 17.3 29.3 2.7 - 1.7 9.0 200.0 1.2 - 0.2 0.2 3.2 0.0

11020 436 Tht ln, tht b xayhp

Pork beef, mince, canned 0.0 244.0 62.8 16.0 20.0 0.0 - 1.2 8.0 120.0 2.1 8.0 0.3 0.2 5.5 0.8

11021 437 Tht vt hm Duck, stewed meat 0.0 224.0 59.9 19.6 16.2 0.0 - 4.3 - - - - - - - 0.0

32



33/37

Nc

Moisture

Protein

Protein

Lipid

Fat

Glucid

Carbohydrat

Cellulose

Fiber

Tro

Ash

Calci

Calcium

Phosphor

Phosphorous

St

Iron

A

Retinol

Beta-carten

Beta-

carotene

B1

Thiamine

B2

Riboflavin

PP

Niacin

C

Ascorbic

acid




Ms-Co

de

Nngl

ng

Energy

T

lth

ib

Refuseinas

urchased

Stht-ItemNo.


VitaminVitamins

mg

Mui khongMinerals

g mg mcg

XII. ngt (ng,bnh, mt, ko)

(sugar and confectionery) (sugar and confectionery)

12001 438 Bnh bch ct Whole wheat rusk 0.0 346.0 12.0 12.3 1.3 71.3 0.8 2.3 39.0 231.0 2.7 86.0 13.0 0.4 0.2 0.2 0.0

12002 439 Bnh bch quy Biscuits, plain 0.0 376.0 10.4 8.8 4.5 75.1 0.5 0.7 75.2 78.9 3.6 19.0 75.0 0.4 0.3 0.7 0.0

12003 440 Bnh ch Small biscuit, fried 0.0 395.0 8.0 3.4 6.6 80.5 1.0 0.5 41.7 29.4 1.9 - 5.0 0.0 0.1 0.4 0.0

12004 441 Bnh con c Small biscuits, fish figured 0.0 368.0 10.0 7.5 2.2 79.6 0.2 0.5 54.0 98.9 2.9 - 5.0 0.1 0.1 0.9 0.0

12005 442 Bnh u xanh Mungbean cake 0.0 416.0 6.8 15.6 11.5 62.4 1.1 2.6 111.0 272.8 3.4 - 105.0 0.2 0.2 6.6 0.0

12006 443 Bnh kem xp Wafers cream 0.0 492.0 1.9 8.3 24.0 60.7 3.5 1.6 86.0 125.0 0.8 84.0 - 0.1 0.3 0.6 0.0

12007 444 Bnh kho chay Rice cake, plain 0.0 376.0 5.8 3.2 0.3 90.2 0.2 0.3 2.1 0.9 0.1 - 0.0 0.0

12008 445 Bnh qu Cinnamon waffle (roll) 0.0 435.0 3.6 8.3 10.7 76.4 0.3 0.7 33.1 115.2 2.0 12.0 75.0 0.0 1.9 0.7 0.0

12009 446 Bnh s c la Chocolate filled 0.0 449.0 8.5 3.9 17.6 68.8 0.0 1.2 58.0 142.0 3.7 13.0 10.0 0.0 0.2 0.4 0.0

12010 447 Bnh thi s c la Chocolate 0.0 543.0 0.8 4.9 30.4 62.5 - 1.4 280.0 280.0 1.5 - 2.0 0.0 0.0 0.6 0.0

12011 448 Bnh trng nhn Small biscuit 0.0 369.0 11.6 9.6 3.7 74.2 0.2 0.7 76.4 140.4 3.9 17.0 105.0 0.2 0.4 0.9 0.0

12012 449 Bt ca cao Cocoa powder 0.0 405.0 9.4 23.3 17.0 39.6 4.6 6.1 138.0 666.0 10.7 6.7 40.0 0.2 0.1 5.5 0.0

12013 450 ng ct Sugar crude, brown 0.0 383.0 2

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